Perfect summer lunch
by Janel on June 9, 2008 · 0 Comments
in Lickedy spilt lunches | 
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Last night, the temperature was somewhere around 85 degrees, even at 9:30pm when I started thinking about my lunch for the week. There was no way I was about to start cooking anything in the heat, so I opted for a Mediterranean-style salad I’ve been inventing in my head for some time now. 
In less time than it took me to write this blog entry, I added to a bowl: 30-40 cherry tomatoes – cut in half; a can of rinsed chickpeas; chopped parsley leaves; ½ of a diced zucchini; a can of salmon (no bones); and some olive oil, rice wine vinegar, salt and pepper to taste. This is the perfect cool salad that has enough healthy protein and veggies to keep me satisfied midday, and I have a feeling the flavor will get better as the days go on while the ingredients have time to blend and marinade together in the fridge. It was almost too easy to make, and will beat pb&j for lunch any day. If you make it, let me know what you think. I’m sure it’d taste fab with some mint leaves in place of parsley, lemon juice with or without the vinegar, a can of tuna instead of salmon (or no fish to keep it totally veg), or a diced cucumber instead of zucchini. Sure it’ll change the whole salad, but with the temps staying this hot for some time now, we might need some additional heat-free meal options!
