Things I’ve called a meal so far this summer:
- bag of popcorn
- bag of baby carrots + hummus
- dark chocolate almond bark + bag of popcorn
- chips + guacamole
- bowl of watermelon + bag of popcorn
- iced coffee + a handful of almonds
- ice cream bar + bag of popcorn
Notice a theme? Popcorn and I are a pretty committed couple this summer. Yet, like a bad boyfriend, our relationship makes me feel icky and blah. In popcorn’s defense, maybe that’s because I have no concept of portion control, unless of course a portion of popcorn is the entire bag. I blame the daily temperatures that rival the face of the sun. My cooking mojo is, well, cooked.
Summer heat, especially in our beloved Alamo City, is no joke. Once meal time rolls around, I am not looking to create more heat by turning on the stove or oven. Hence, the meals made entirely of snack-food—which, yes, are quick, but sap my afternoon energy. I’m embracing a new summer month and taking a break from popcorn. Salads—with their bright colors, crisp textures, abundance of nutrients, and quick preparation time—are being invited back into my summer days. These three recipes are all family favorites in our house. They are gluten free and dairy free and are easily made vegan. Like most salads, they are best served slightly chilled, which is rather ideal on hot days. Save the popcorn for the movies.
Quinoa Salad with Carrots and Almonds
Ingredients
- 3 cups cooked quinoa
- 1/3 cup roughly chopped almonds
- 1/2 cup chopped carrots
- 1/4 cup sliced green onions
- 1/4 cup diced parsley
- 1/4 cup fresh lime juice
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/4 cup extra virgin olive oil
- 1 tsp. honey (or other sweetener)
Directions
- Combine quinoa, almonds, carrots, onions, and parsley in a large bowl.
- Whisk together dressing ingredients and pour over salad. Toss gently to combine.
- Let sit for a bit to allow flavors to meld. Serve cold or at room temperature.
Tangy Broccoli Slaw
Ingredients
- 1 bag (12–16 ounces) broccoli slaw
- 2 fresh oranges, peeled and cut into bite-sized pieces (use one orange for zesting before peeling)
- 2/3 cup chopped fresh cilantro
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. lime juice
- 1 Tbsp. honey
- 1 1/2 tsp. grated orange peel
- 1/8 tsp. salt
Directions
- Combine broccoli slaw, oranges, and cilantro into a large bowl.
- Whisk together dressing ingredients and pour over salad. Toss gently to combine.
- Serve cold.
Southwestern Salad with Cilantro Lime Vinaigrette
Ingredients
- 1 bag romaine salad (or 1 head chopped lettuce)
- 1 cup corn
- 1 diced red bell pepper
- 1 can black beans, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 ripe avocado, cubed
- 1/2 cup diced green onions
- 1/4 cup extra virgin olive oil
- 1/2 ripe avocado
- 3 Tbsp. lime juice
- 1 Tbsp. red wine vinegar
- 1 cup cilantro leaves
- 1 clove garlic, chopped
- salt and pepper to taste
- optional toppings: crushed tortilla chips, pepitas, shredded cheese
Directions
- For dressing: place olive oil, 1/2 avocado, lime juice, vinegar, cilantro, garlic, and salt/pepper into a blender and blend until smooth. Add water, one tablespoon at a time, if needed, to reach desired consistency.
- Place salad, corn, peppers, beans, tomatoes, diced avocado, and green onions into a bowl and toss gently with dressing.
