Things are heating up and it's time to break out the salads. This fresh salad with a sweet and tangy dressing is a great one for the hot summer days ahead. Take a look and see how you can have this on your table in no time at all!
Well, we are just about to start summer in full force. Who's ready? I think I am kind of prepared for the onslaught of stiffing heat and hoards of people, but you can never be fully prepared. Perks of living in a holiday town! It all fun and games until July.
However, in a recent post, I was talking about making the most of this summer. To my credit, I do go into every single summer with the best of intentions. Also, I only have to remind myself of waist deep snow and then the flesh melting temperatures seem a bit more doable. Right? It's kind of all about perspective....ha! Grass is greener and so on. We all know the cliches and the expressions so I don't need to head down that road right now.
What I will do is take a minute to talk about summer food.
Something that seems to happen to me every single summer is a loss of appetite to cook. I'm pretty sure a lot of us feel that way when the days are long, the sun is hot and turning on that oven is the furthest thing from our minds. A sandwich or a quick salad is the most I can muster energy for many a day in the height of August. And there's nothing wrong with that for the most part. But here's my big problem. If I don't sit down to a proper meal once a day, I feel as if I haven't eaten. Anybody else out there like that? It's kind of like whatever I consumed standing, walking around the house, on the run or just snacking on seems to disappear from my memory. So in short, I always develop bad eating habits during the summer. Always.
This year I am determined to not let that happen. Well, it's only mid June, so let's see where we are at on the millionth day of August.
Here's my plan of attack.
I've already started meal planning for the summer. I know, go me! It probably sounds somewhat soccer mom...esk, but I know I have to make a plan or there's going to be a lot of crap eating over the next few months. I'm trying my best to focus on super easy food that doesn't take a whole lot of cooking or prep time. Stuff that can be done ahead and put in the fridge until ready to cook. Batch cooking! Things that don't require cooking at all like salads are high on my list of things I'm aiming for. Don't get me wrong, there will still be days where I eat crap and days where I spend hours in the kitchen. But for the most part, I'm trying to find a middle ground that works.
You see, at the end of the day, I do have a family to feed. If I eat a bunch of junk, they follow suit. That might work for a few days, but maybe not the best plan for three months!
So with all that talk about summer eating and cooking, this salad is a perfect one for those hot days when you don't want to turn on the oven. This salad couldn't be fresher or carry better flavours. It's all in that honey lime dressing, which is to die for by the way. Make it, devour it, love it!
Notes about the salad:
This salad really is about FRESH ingredients and that DRESSING! So if you make it, try and use fresh ingredients and don't skip this dressing because it's fantastic. I've been making it for at least 10 years and love it every single time I make it.
You can use other vegetables in this salad if you have them, Peppers, for example, would work great. So don't be limited to what I've used. Be creative and throw in what you have on hand.
Oh, and it's better if it sits in the fridge for about an hour or so before you serve it. The vegetables take on all the flavour of the dressing.
A super simple summer salad that promises to deliver of freshness and deliciousness!
Happy salad making friends!
Garden Vegetable Salad with a Honey Lime Dressing
Serves 4 / Prep time: 15 minutes / Cook time: None
For the salad:
2 Tomatoes, diced
1 Large cucumber, cut in half length ways and diced
1 Small red onion, halved and thinly sliced
1 Cup/150 grams Feta cheese, crumbled
Small bunch fresh parsley, finely chopped
For the dressing:
Juice from 2 limes
Grated lime zest from 1 lime
2 tablespoon of honey
4 tablespoons Olive Oil
Salt and pepper to taste
1 ½ teaspoon fresh ground ginger
Combine all the ingredients for the dressing in a small bowl. Whisk to combine and side aside.
In a large salad bowl, add the tomatoes, cucumber, onion, feta and fresh parsley. Stir to combine all ingredients.
Pour over dressing and stir to combine.
For the best flavour, refrigerate for about an hour before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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