Happy Friday! Have you seen HBO’s new show VICE? Wow, I’m watching it as I type this and am completely hooked. It’s everything I wish cable news shows were- informative, thoughtful, & global stories that mean something. I don’t think it’s the intent of the show, or others like it, but I can’t help but feel incredible compassion towards the various struggles exposed and also incredibly grateful for my current life. I appreciate moments that make you stop, reflect, and put things into a true perspective.
Anyways, this has nothing do with with my new summer salad recipes but…if you’re looking for something new, check it out!
Personally, I try to eat a salad at least once a day. It’s a good way for me to stick to my weight-management plan; mostly nutrient-dense, low calorie-dense foods most of the time. More simply, in the summer my days usually look like fruit for breakfast, large salad for lunch, and then dinner that changes daily. Considering we travel and eat out a lot more in the summer months, eating this way for breakfast and lunch allows me to keep my weight stable while indulging more at restaurants.
As much as I love salads, eating them every day can get pretty repetitive. So, I try to think outside the box as much as possible. Most of what I make wouldn’t be appropriate for this blog as there really is no rhyme or reason, just throwing whatever looks good together: beans, nuts, produce, cooked grains, whatever. Lately though, I keep coming back to these two salads. Grilled plums take a standard arugula salad up a notch, while the combination of tomato, avocado, and white peaches is summer at it’s finest. Check back next week for that later.
What salads are you currently enjoying?
- 5 red plums
- 2 tsp. olive oil
- 3-4 cups arugula
- ¼ cup pine nuts, toasted
- ½ cup extra virgin olive oil
- 2 tbsp. fennel seeds, toasted then crushed or ground
- 1 clove garlic, minced
- 1 large orange, zested and juiced
- ⅛ tsp. red pepper flakes
- salt/pepper to taste
- Halve and pit plums and toss with 2 tsp. olive oil and punch salt/pepper. Heat grill to medium-high heat and grill until skin begins to blister. Remove from grill and let cool slightly. You can peel the skin off if you'd like or keep it on. Sometimes I keep it, sometimes I peel it.
- Whisk together the vinaigrette ingredients in a large bowl or blender. To serve, toss the arugula with ½ of the dressing. If you like your salad a bit more wet, add as much dressing as you'd like. Keep the rest in the fridge, it will keep for 4-6 days.
- Plate arugula, top with halved plums and a sprinkle of toasted pine nuts.