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Hello everyone! It’s summertime and that means I hate cooking in the heat of the day. It means other stuff too but mostly that means I refuse to turn on any heating element in my house after 10 am.

No oven, no stove, no hairdryer, no nothing. (If you run into me this summer this should explain a lot about my hair.)

Therefore salads are my dear summer friends. Except I am anti-leaf right now because I have a thing against spinach. I don’t trust it. I was making a smoothie the other day and some frozen spinach cut me. I actually bled because the spinach shoved under my fingernail and cut me. I was offended, and still am. It made me think about the not-so-nice qualities of leafy greens. And you know what? After a while I just get tired of crunching lettucy spinachy kaley leaves, so I appreciate a leaf-free salad every once in a while. So Forget You spinach.

Chilean Celery Avocado Salad

This is refreshing and creamy and crunchy and tangy and delicious. Get a medium mixing bowl and put all ingredients in and mix and eat:

1  avocado-chopped.

8 ribs of celery- chopped.

juice of 1/2 lemon. (Do NOT use lemon juice from that plastic lemon shaped bottle. Just buy an actual lemon. Trust me.)

salt to taste.

 

Caprese Salad

Kuh-Prees? Kuh-Pray-zee? However you pronounce it, it’s a classic. Get a big serving plate and either throw everything on there like I do, or arrange ingredients into pretty patterns:

1 English cucumber- sliced into rounds

1 pint cherry or grape tomatoes (you can chop in half or leave whole. It’s a hot lazy summer so just leave ’em whole if you dare!)

1 6 oz ball fresh mozzarella, torn into teaspoon sized pieces

6-8 leaves of fresh basil, sliced. (yes I realize fresh Basil is a leaf. I’m not changing the blog title so just make this salad and don’t worry about it)

Extra Virgin Olive Oil and Balsamic Vinegar and Salt and Pepper- drizzle/sprinkle each on top to taste.

This is great served on fresh (or toasted if it’s before 10am!) Italian bread! The tomato juice mixes with the oil and vinegar and makes a delicious excuse for using bread to wipe your plate clean. I eat this for breakfast, lunch, and dinner. Not all the same day. Usually.

Summer Fruit Salad

This recipe is extremely modifiable- I usually add whatever fresh fruit I have on hand! Mix everything together in a medium bowl and enjoy!

1/2 English cucumber- chopped

8 fresh mint leaves- sliced

Juice of 1/2 lemon or 1 lime

1 Apple- diced

1 Orange- sectioned and chopped

1 pint blueberries

10 strawberries- quartered

2 bananas, sliced

1 handful grapes (halved if your kiddos are younger than 5 due to choking hazard!)

1 peach, chopped

any other fruit, etc.

This doesn’t keep well past 24 hrs, so if you have leftovers you can freeze and use for smoothies!

I should have totally named this Summer Salads since 2 out of 3 are not truly leaf-free. Even celery has some leaves attached, so 3 out of 3 could technically include leaves. What was I thinking?! Is leaf-free even a thing? Maybe I should have said spinach-free since my issue is really with spinach right now. It’s not to be trusted.

Still, I’m not changing the title. Because it’s hot lazy summertime. HA.

What are some of your favorite summer salads? This summer, I hope you stay safe from spinach and stay out of the heat!

Elisabeth