Every year around this time, when the weather turns warm, the sun shines longer and the nights feel more relaxed, my diet changes. Not a conscious choice – just something innately inside of me (and likely inside of most of us) calls for cooler, crisper, lighter meals after a long day. Chris calls this type of supper “Cold Plate” – a childhood favourite, based on a traditional east coast style pub plate, featuring classic menu items like devilled eggs, pickled vegetables, fresh breads and cold salads. I get the concept completely, just not a huge fan of some of the fare (devilled eggs would have to top my list of least appetizing foods!). So, every summer, I try to create fresh, new “cold plate” recipes for my hard-working husband….and this simple salad from the other night is now a new favourite. I hope you enjoy it!
Simple Summer Salad
Ingredients
6 baby cucumbers
2 ripe tomatoes
1 small red onion or shallot
4 scallions
2 stalks celery
1 cup freshly shelled peas
1 avocado
1 tbsp olive oil
4 tbsp rice vinegar
salt
pepper
NSS (no salt seasoning)
toasted sesame seeds
a tiny pinch of cayenne or chilli flakes
Preparation
Nothing to it! Chop all of your ingredients and toss in a medium-sized mixing bowl. Drizzle with olive oil and vinegar and season with salt, pepper, seeds and spices and mix well. Serve with warm, crusty bread and a cold glass of rosee.
Bon appetit!
Doesn't this just look like summer?