The past couple of weeks have brough quite the heat wave to New York. The kind of oppressive heat that makes the air so thick that even a short walk becomes an chore-- you start sweating before you have a chance to even move. Every conversation you have or overhear has something to do with the weather; complaining, yes, but mostly just commenting on how unbelievably hot it is. I had a craving for something light, fresh, summery, and completely no-cook the other night, which lead to this creation of this salad. Paper-thin slices of zucchini, fresh raw corn, and sweet tomatoes make the best of summer's produce. I've made this salad many times since as it is colorful, healthy, and just about all I can handle in a blazing hot apartment.
Summer Salad
serves 1
1/4 cup lemon juice, about 1 lemon
2 tbls olive oil
salt and pepper, to taste
2-3 handfuls of arugula
1/2 large (or 1 small) zucchini, sliced lengthwise into ribbons with vegetable peeler or mandoline
1/2 red onion, thinly sliced
1 large tomato, chopped
1 ear of corn, kernels cut off cob
1/4 avocado, diced
1-2 tbls pumpkin seeds
5 basil leaves, thinly sliced into a chiffonade
1. Whisk lemon juice and olive oil together in a small bowl, season to taste with salt and pepper.
2. Combine salad ingredients in a large bowl and pour dressing over. Toss well to combine.
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