It is summer, and of course one would expect some heat and sun. But when you live in L.A. it is hot and sunny 24/7/365! Okay, maybe that is an exaggeration but it is true that there aren’t normal seasonal delineations. Hence a decade goes by and you wonder what the heck just happened? Living in Dublin for 7 years I am able to recall each year in more detail as the weather has punctuated these memories. Ironically, summers in Dublin can often be colder and rainier than other months. Who could forget the great quote from the book Marley and Me when they are traveling in Ireland, “It is July and I can see my breath” ?
Well this year being in London for summer I must say that it is a scorcher! Hot as blazes as I like to exclaim. Not that the actual temperature reflects it but it sure feels hot, heavy and still. Quite draining of energy even for our doggie Stella. While most people are at their peak weight and fitness in the summer because they are wearing skimpier clothing, I feel like I am at my heaviest. But when it is super hot who feels like working out? And the saying, “move more, eat less” for a better figure doesn’t help when you feel like a beached whale gasping for a cool drink.
I also think that my body may be like some sort of wood that expands in heat, and then will contract again in the cold! So thank God for all the cool, blousy sun dresses I still have from my days living in Southern California! They are coming in handy for me now! As are many of my salad recipes. That is all I am craving at the moment. And all this heat has kept my oven temporary off limits and my fresh fruit and veg rotation plentiful. Here is a new salad concept that I literally threw together in a snap. All the bits and pieces are tossed together and the best part is the salad holds well the next day, unlike many leafy green salads. I shared it on my Snapchat (username blissbakery) hence another reason I call it Salad in a Snap. But if you wanted to be more specific it is an Asparagus Salad.
Ingredients:
2 Bunches Asparagus, cooked and cut into pieces (you can grill, roast or steam the asparagus but make sure they aren’t over cooked, they need to have a bit of crunch to them)
2 Ears Fresh Corn, cooked and cut off the cob
1 Avocado (or more if you like), peeled, pitted and sliced
*1 Punnet of Cherry Tomatoes, cut in half
2 Spring Onions, sliced
Fresh Parsley, 1 big handful, chopped
Fresh Basil, several leaves, torn
Pine Nuts, 1 handful, toasted
Mixed Seeds, 2 Tbsp, toasted
Hard Goat’s Cheese, grated
Olive Oil
Sherry Vinegar
Salt & Freshly Ground Pepper
*I used Orange Rapture tomatoes
- Toss first 10 ingredients in a large bowl (hold back a bit of avocado, basil, pine nuts, seeds and cheese to sprinkle on top for garnish)
- Drizzle with oil and vinegar to taste
- Season with salt and pepper to taste
- Garish top with extra avocado, basil leaves, sprinkle of cheese, pine nuts and seeds, and some grated cheese.
Hubby and I ate this as a main course salad as it was quite tasty and filling. All the textures and flavors just work so well together. But certainly you could add some grilled shrimp or cooked chicken if you needed protein in it. This would also be nice as a side dish for a BBQ or steak dinner. Hope you enjoy it as much as we did.
Burning up LOVE,
YDP
P.S. True and funny story, in L.A. the weather report is the same day in and day out, hot and sunny. So news broadcasting companies got wise. They started employing ex Playboy Bunnies as Weather Girls. I won’t say meteorologist as I don’t think they actually majored in that field in university. But with their tight clothing, mountainous chests, and big blonde hair the viewership increased! And with catchy names like “Suzie Storm” or “Rebecca Rains” it only added to the authenticity! However, in order to protect the innocent I haven’t revealed their real stage names, just similar in style. LOL!
