Fresh Summer Salad

It’s that time of year again. Time of farmer markets, local produce, veggies and fruits, colourful and light meals that are the perfect compliment to long hot days. My cravings for fresh salads rise together with the outside temperatures. They’re easy to throw together, nourishing, cooling and definitely don’t have to be boring. If you’re looking for the perfect recipe to kick off the salad season, look no further.

When we think of summer foods and ingredients, we wanna make sure they’re cool, light and easy to digest as this is the hot fire season. Fresh light meals are ideal with a focus on bitter, sweet and astringent tastes. This is where salads come into play - full of veggies, fruit, herbs, different seeds and sprouts are the perfect way to enjoy the bounty of this season without over heating your body.

I’ve created this recipe to check all the above boxes in order to keep you cool yet energized during long summer days. I love the combination of a slightly bitter arugula, creamy avocado, crunchy apple and sweet and juicy orange. Add some seeds and a lemony vinaigrette and you’re in a refreshing salad heaven. Even though this recipe comes with quinoa, feel free to either skip it all together or swap for some other type of grain such a couscous, bulgur or barley (they’re all perfect grain options for the summer).

Total time: 30 minutes | Servings: 4

Ingredients:
2/3 cup quinoa + 1 1/3 cups water
3 cups arugula
Handful of snap peas, blanched
1 orange, peeled and cut into slices
1 apple, unpeeled and cut into matchstick pieces
6 radishes, sliced
1 avocado, sliced
Handful of pea shoots
Handful of sunflower or pumpkin seeds (feel free to mix them both)

For dressing:
1/4 cup olive oil
Juice from 1/2 lemon
1 tbsp juice from orange
1 small tsp mustard
1 garlic clove minced
1 tsp maple syrup
1/4 cup fresh chopped chives or cilantro (feel free to mix them both)
Salt and pepper to taste

Instructions:
1. Rinse quinoa in a fine mesh sieve until water runs clear. Transfer quinoa to a medium pot with water and salt. Bring to a boil, then lower heat to low and simmer with the lid on for about 15 - 18 minutes. Don’t stir while cooking. To make sure it’s done, gently wiggle a fork in the middle of quinoa to see that there is no water left on the bottom of the pot, then set aside. The quinoa should be light, fluffy and separates easily.

2. Transfer cooked, and cooled, quinoa into a large salad bowl along with arugula, blanched snap peas, sliced orange, sliced radishes, cut apple and sliced avocado. Gently mix together.

3. In a blender or food processor, combine all dressing ingredients and mix until smooth. Adjust seasoning if needed.

4. To serve, drizzle dressing over salad and scatter with pea shots and seeds of choice. Best served fresh. Enjoy as a main meal or a side dish!