Simple Summer Salad

It is hot here this Summer!

The great thing about that, aside from enjoying the sunshine and blue sky, it makes me want to eat a bit less, and a lot lighter.

This simple Summer Salad is an old favorite. I can remember my Mother making it for the family on hot Summer nights.  I have been enjoying it ever since.  It is simple and nutritious, and quite pretty, too.  It can be made several hours ahead if you like, and kept cold. It is a great picnic take-along too. Make up a big batch; just keep it on ice till it’s time to eat.

I love the crunchiness of the veggies, and the small zing of the white vinegar is just the right touch for this light and cool side dish.

 

Summer Salad
Makes 2 servings

• 1 medium tomato, core removed, sliced
• 4 or 5 very thin slices of white onion. separated into rings
• 1 small cucumber, sliced very thin
• 2 tsp olive oil
• 4 Tbs white vinegar
• Dashes of salt and pepper

1. Layer the veggies in a bowl and season with salt and pepper.
2. Mix the olive oil and white vinegar together in a small bowl and spoon over the veggies.
3. Refrigerate at least 20 minutes.
4. Stir and refrigerate another 20 minutes.
5. Divide into 2 small serving bowls and serve cold.

Per serving.
Weight Watchers P+ = 1.
Calories 63; Protein 1g; Carbohydrate 6g; Fat 5g; Fibre 1g.

Layer the prepared veggies in a wide bottomed bowl.

Sprinkle salt and pepper on them.

Spoon the marinade over the top.

Stir part way through the cooling process to make sure all veggies are being coated with marinade.  If you are leaving refrigerated for a few hours, do this a couple more times.

Divide into serving bowls and enjoy!

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What’s your favorite simple Summer salad?

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Enjoying Summer's Bounty

It has been such glorious weather these past few weeks so we have been enjoying lunch on our balcony as often as we can.  It is nice to be able to sit out and enjoy the bustle of the city passing us by and watch the herons, turtles and other waterfowl in the park across the street.

We walked to a different neighborhood market on Saturday morning, and, inspired by all the lovely fresh local produce, I came home and made us a cold gazpacho for lunch... and decided to dress up our balcony surroundings a bit, by turning it into an Italian Trattoria!

I used our red checked linens on the table, and The Captain poured us each a cold glass of Pino Grigio to go with the soup that I whipped up in few short minutes, with the food processor.  It was really nice to sit out and watch the turtles come and go from a log in the lake at the park across the street and while away some time....

The soup is just a bunch of ingredients that you already likely have on hand... and it has very few calories, lots of vitamins and antioxidants.!  You can certainly improvise and add what you like for seasonings.  If you have more time than I did, you may want to leave it chill in the fridge for an hour or more before you eat it. And, if you like you can add a bit of olive oil to it if you haven't had your healthy oil servings for the day.

I would suggest this easily makes an appetizer course for 4 people or a lunch for 2.



My Summery Gazpacho
Makes about 4 cups

• 2 cups canned diced tomatoes, including some juice
• 1 clove garlic, peeled
• 1/2 medium onion
• 1/2 medium green pepper
• 6 inch piece of long English cucumber
• 1 Tbs lemon juice
• Fresh basil, 4 or 5 large leaves, or 1 Tbs dried basil
• Salt and pepper to taste

1. Place all of the vegetables inthe bowl of a food processor.  Add 3 basil leaves and a few dashes of salt and pepper.
2. Puree about 30 seconds.
3. Remove to fridge and chill thoroughly.
4. Divide into bowls and garnish with the other basil leaves and a bit of parmesan cheese and tomato pieces.
5. Serve chilled.

The whole batch only has 145 calories and is made up of vegetables so I didn't bother to break down the nutritional information for this recipe.

Simply puree everything in the food processor.

 

The table, set and waiting for us!

Buon Appetito!



 

Printable Recipe

Creamy and Cold Cucumber and Avocado Soup

Some time ago, a friend directed me to Gwyneth Paltrow's blog GOOP.  I found this Cucumber and Avocado Soup there.  I love it.  It is very rich, very tangy, very creamy... much like a smoothie, but I do eat it from a bowl, with a spoon, savoring every mouthful.  It makes a lovely first course for lunch or a summer dinner.

If I don't happen to have fresh limes on hand, I use about 1 ounce of bottled juice and omit the zest.  It is almost as tasty.

And, if you use a long English cucumber, you don't need to peel or seed it. 

Cucumber and Avocado Soup
Makes 2 servings

• 1 medium lime
• approximately 1 cup cucumber, peeled and seeded, roughly chopped
• 1 medium avocado, peeled and roughly chopped
• Dash of salt

1. Remove the zest from the lime and set aside.
2. Blend lime juice, cucumber, and avocado together until totally creamy and smooth.
3. Place in bowl and sprinkle with lime zest and salt.

Per serving. 

Weight Watchers P+ = 3. 
Calories 117; Protein 2g; Carbohydrate 10g; Fat 9g; Fibre 4g.

A few simple ingredients... 

Become a creamy, delicious first course... all blended together with zest on top.



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