Continuing in the effort to make filling summer salads for lunch, yesterday I came up with this combo: 2 hard boiled eggs topped with pear tomatoes and cucumber (from a friends garden!), plus half an avocado (cubed) and a handful of chopped fresh basil. I tossed the whole thing with olive oil and a bit of truffle salt (obsessed with that stuff!).
Happy weekend!
x Erin
It’s been in the high 90’s up here in the woods lately and this dish is a perfect hot weather snack. It works for lunch or dinner and can easily be made ahead. Any dressing works, but I used a soy sesame one. Might be fun to do a “lettuce wrap bar” for a dinner party, with lots of different filling options. What’s your favorite lettuce wrap filling?
By Erin Gleeson for The Forest Feast
You might also like: Lentil Lettuce Cups or this salad served in purple cabbage leaves
Use a peeler to shave long ribbons of zucchini and carrots. Sautee´ over medium heat until slightly wilted (3-5 min.?), with a bit of olive oil. Serve with a squeeze of lemon and a pinch of coarse sea salt. Garnish with edible flowers! (I found some wild radish and mustard flowers growing nearby, but a lot of farmers markets have edible flowers during the summer.)
Enjoy!
By Erin Gleeson for The Forest Feast
You might also like: Carrot Ribbon Fettuccine
This meal-in-a-bowl is so easy! Rice noodles take a second to cook, and then you can top them with a handful of chopped fresh herbs (like basil and cilantro) plus tofu cubes (brown them if you have time, or buy the pre-marinated baked type). I serve each bowl with an entire half of an avocado. For a dressing I mix 3T olive oil, 1t sesame oil, 2T soy sauce and 2T rice vinegar. Drizzle this over the bowl along with slivered almonds, and pour a little extra dressing into the cavity of each avocado.
For more dish ideas involving avocados, check out this post I did today for Food52, featuring 5 avocado inspired recipes! What’s your favorite way to eat an avocado?
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Our little meyer lemon tree on the deck was a wedding gift a little over a year ago. It’s second season has produced a whopping 5 lemons that are just ripening now! I squeezed one on some lightly sauteed carrot ribbons, and with a touch of olive oil, basil and Maldon sea salt, it was delish! This dish is great warm or at room temperature.
By Erin Gleeson for The Forest Feast
