Last year Glasgow forgot to have a summer, but it’s more than making up for it this year. We’ve had an unprecedented number of sunny and dare I say pleasant days over the last month. This city completely comes to life when the sun comes out; the parks and patios are full and it’s “taps aff” for the men (that’s “tops off,” or, you better hope you have sunglasses because these folk are pale!) We’ve taken to walking in nearby Kelvingrove Park after dinner on the nice evenings, but one night, I decided we might as well have dinner in the park. Instead of sandwiches and other carby fare, I made us a big summer salad and threw it into two Tupperware boxes. There we sat with our salads as half of Glasgow grilled and picnicked around us – it was really nice.
This vegetarian summer salad is dead easy to make, and while I didn’t carefully measure it, I’ve estimated what I did below. The beans, nuts and cheese provide a good kick of protein (leave out the cheese to make it vegan.) Feel free to add or subtract anything you like, but this was pretty spectacular.
Tracy’s awesome summer salad
A few big handfuls of your favorite greens, chopped (I used spinach)
1 can of black-eyed peas, drained and rinsed
¼ cup feta crumbles or cubes
¼ cup chopped salted cashews
¼ cup edamame beans
2 small tomatoes, diced
½ cucumber, diced
Minced mint and cilantro to taste
Lemon juice (about ½ a lemon should do)
A tablespoon or two of olive oil
Salt and pepper to taste
Mix all this stuff together in a big bowl. Move it to a portable dish if needed. Don’t forget the forks!
What do you do when the weather is unexpectedly nice? Do you have a favorite salad? Do you follow salad recipes, or just use whatever you have on hand? Tell me in the comments!