It is June now, which in my mind marks the official start of summer.  And nothing says summer in Seattle quite like 50 degree temps, jeans and hoodies, and still running the heat at night, right?

At least our meals feel summery.  I’ve been trying to get creative and find good uses for all the fruits and veggies arriving from our new produce delivery!  This salad came almost entirely from the farms – lettuce, strawberries, and avocado all delivered to our doorstep.  And basil from the new planters on my back porch.  Convenience at its best!

Strawberry, Avocado, & Tofu Summer Salad

by Emily Malone

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (2 large dinner salads)

For the Dressing

• 1.5 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon nutritional yeast
• 2 teaspoons maple syrup
• pinch of salt

Instructions

Start by pressing the tofu with a tofu press or between some heavy cookbooks. While the tofu presses, wash and tear red leaf lettuce into bite sized pieces. Divide evenly onto two large dinner plates.  Slice strawberries and avocado, and divide evenly on top of salads.

In a small dish, whisk together all ingredients for the dressing.  Once tofu is drained of excess water, cube and cook according to this tofu tutorial. One difference from the original tutorial post is that now I usually cook tofu in coconut oil. I love the flavor it gets, and I think it helps make the outside extra crispy.

I also use House Foods Organic Tofu now – I love the texture from this brand, and I’m trying to buy organic now as much as possible. 

Once the tofu is ready, divide it evenly over both salads. Sprinkle with sunflower seeds and drizzle dressing on top.

Add a few fresh basil leaves for flavor and garnish – serve and enjoy!  We do not mess around with salads in our house.  This is a 12 inch dinner plate, and the salad just barely fits.

Not a complicated recipe by any means – just something simple to enjoy as the weather warms up. 

And while the salad itself feels light and refreshing, there are plenty of calories here to make this a nutritious and filling meal. 

Enjoy!

I think it’s becoming obvious that I really like kale salads.  I’m actually not a huge fan of cooked kale or kale chips, but I do love me a raw salad. 

This particular salad is a combination of all my favorite things – savory (kale), sweet (fruit & maple), and tangy acid (balsamic).  It is great on its own as a lunch salad, or paired with something like brown rice or quinoa as an entrée. 

Balsamic Kale Salad with Apple and Pear

by Emily Malone

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients (4 servings)

For the Dressing

• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup

Instructions

Rinse kale and tear the leaves from the stems. I prefer the flat Italian or Dinosaur kale for raw salads, but you can use any type you like. The curly kale is a bit heartier, and in my opinion is better suited for cooked applications.

Thinly slice the apple and pear, and add to a large salad bowl along with the sunflower seeds and dried cranberries.

In a small dish, whisk dressing ingredients together until well combined.  Drizzle dressing over salad, and then toss until all dressing and mix-ins are well distributed.

Season to taste with kosher salt, serve, and enjoy!

It’s getting to be that time of year when I don’t want heavy, hot food as often, and instead prefer giant heaping bowls of refreshing salads and veggies.

This is a great salad to make for dinner, and pack up the leftovers for lunch the next day.  Light, refreshing, and healthy!

Enjoy!