As the summer gets closer, the days are getting noticeably sunnier and warmer. I’ve started taking full advantage of these beautiful, bright days and spend much of my time outside (often skating around Stanley Park). It’s easy to lose track of time when you’re sitting on a beach listening to the waves gently lap over the sand. I’ll occasionally get home and will have completely forgot that it’s nearly 6 o’clock and I haven’t planned or prepped anything for dinner.
Fortunately, the warm weather also yields much more fresh produce. So whipping up a quick new salad is generally easier. You don’t have to waste time defrosting or cooking anything. The increasing temperature outside also naturally encourages us to crave cooler, fresh foods. Even on nights that you feel like you have nothing to eat in your home, you can almost always put something delicious together.
Here’s a very easy salad recipe that I made up for just such an occasion. Although it seemed like I had no groceries, I managed to pull this dish together.
1 big bowl of your favorite organic lettuce greens – cut into bite size pieces (I’m a big fan of romaine and almost always have some in the fridge)
1-2 organic tomatoes – thinly sliced into half moons (field tomatoes tend to be larger, so you may only need 1)
1-2 shallots – very thinly sliced
1 can organic garbanzo beans – rinsed
1 can flaked light tuna
4 tbsp First Cold Pressed Organic Extra virgin Olive Oil
1 tbsp Fresh lemon juice
Unrefined sea salt (to taste)
If you like a nice presentation of your salad, I suggest mixing the dressing with the lettuce leaves together first. Then layer it on a plate and place the remaining ingredients on top of the lettuce.
Otherwise, you can combine it all in a bowl, mix well and serve.