I’m a little torn when it comes to the summer months. One one hand, I love the weather, the warmth (HATE the cold) and all you can do in the great outdoors. On the other hand there’s the, lets call it cooking restrictions. Maybe restrictions isn’t the right word, but basically the discouragement of cooking with a lot of heat. A couple boiling pots and some roasting in the oven can kick summer heat into overdrive.
So we turn to salads and this is one is quite tasty. It’s a bit different from your usual, being not so heavy on the greens and having no vinegar whatsoever. But its simplicity and uniqueness really make it stand out. Any apple will do and if you don’t have agave nectar, start at one tablespoon of sugar and work your way up to a taste that hits the spot for you.
1 apple; peeled (optional) and chopped into small 1/4 inch pieces
2 celery stalks; chopped
2 handfuls of baby spinach (about 2oz); chopped
1/4 cup chopped walnuts
4 tablespoons lemon juice
4 tablespoons extra virgin olive oil
2 tablespoons agave nectar
1 tablespoon fresh parsley; chopped
Combine all your solids (apple, celery, spinach, walnuts) into a bowl and mix. Combine your remaining ingredients separately and pour over your salad. Toss to coat and enjoy.