It’s too hot to cook. Enter the cool, crisp days of the summer salad.
Inspired by the cult-like status of the Kardashian klan’s ever-present take out order (hello Mango Iced Greentini), this is what lunch is looking like these days.
The California salad craze is nothing new.
Whether it’s a sophisticated Chez Panisse baked Goat Cheese Salad with rounds of chèvre marinated in olive oil and herbs, coated in bread crumbs, and baked, served with lightly dressed mesclun (David Lebovitz here) or a healthy hippie garden bowl with the classic iceberg, avocado, sprouts, cuke, tomatoes, sunflower seeds and Jack cheese, these salads are perfect for summer.
1 bagel, cut in half horizontally
1 small avocado, peeled and sliced
2 tbsp/30 mL alfalfa sprouts
1/2 cup/125 mL shredded Monterey Jack cheese
sprinkling of sesame seeds
Spread bagel halves with mayonnaise. Place avocado slices, then alfalfa sprouts on each half. Put 1/4 cup/50 mL cheese on each and top with sesame seeds. Makes 2 halves.
Enter the 1980s Seventeen magazine recipe, complete with tarragon-powered cream dressing: