Simple Summer Salad

Over the summer, salads just really hit in a totally different way. The lettuce feels crisper, the fruit tastes sweeter, the veggies seem more refreshing and the flavors just POP. To me, that’s pretty hard to beat… unless we’re talking a giant scoop of ice cream and a chocolate chip cookie… but that’s not here nor there. 🙂

And in the summer, theres typically nothing I want for lunch more than a giant, colorful, crisp salad. Salads are basically a blank canvas — you can load ’em up any way you want and for me, that’s ALL dependent on the weather. There are a few weeks during Chicago summers where the temps dance around 90 degrees. Now, I used to live in Atlanta, so I know this isn’t THAT hot when compared to some other cities, but in a city where the winters get to negative double digits on a weekly basis, 90 degrees feels pretty damn hot.

I tell you all of this to get at the point that this salad is SO refreshing and truly all I think about on those scorching 90 degree days. I mean, crisp veggies, sweet fruit and seared sustainable salmon? HELLO.

Need something refreshing? Sure, smoothies can do the trick, an ice cold drink can work, and a big thick milkshake could surely satisfy the need, but how about another savory option? i.e. a big summer salad!

Simple Summer Salad

5 from 1 vote

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

servings

Ingredients

• 1/2 cup Rice (I used long grain brown rice)

• 1/2 Yellow Peach

• 1/4 Red Bell Pepper

• 1/4 Avocado

• 3 Strawberries

• Handful of Pistachios

• Greens (Use your fave! I enjoyed using Arugula here.)

• Lemon (Will need about 1/4 of a lemon)

• 1 Filet of Salmon (Optional. If vegan, simply omit.)

• Parsley (optional, for garnish & extra flavor)

Directions

• Begin by cooking your rice according to package, or using your preferred method.
• While the rice is cooking, chop your peach, bell pepper, avocado and strawberries. Set aside.
• Next, season the salmon with salt and pepper, plus any additional seasonings desired.
• In a pan over medium-high heat, heat about 1/2 tbsp of olive oil or butter.
• Once the pan is hot, add your salmon (if using frozen salmon, ensure salmon is fully defrosted), skin side down and cook for about 6-7 minutes. Flip and cook on the second side for about 5 more minutes, or until internal temperature is 145 degrees Fahrenheit.
• In a salad bowl, add your greens to the bottom of the bowl. Layer on the cooked rice, peach, pepper, avocado and strawberries. Sprinkle pistachios and parsley over top, and add the seared salmon.
• Squeeze 1/4 of a lemon over your salad (optional), mix, and enjoy!