Major Heat Envy Warning Ahead - For my friends in US/Sweden/Zurich and all those places that are miserably cold, please read this post only in July!!!
Let me start by saying that it is extremely hot in Bangalore and here is some evidence to convince you of the same:
- even after repeatedly being told to stay away from the kiddie pool in our complex, I found my boys inside it- fully clothed, drenched to a T, on a weekday at 6 p.m. Yep, I am trying to go for the mommy of the year award with this one.
- even as my voice decides to range from the hoarse to husky depending on the changing temperatures or the pollution levels of the city, I cannot help but sleep only after consuming a bowlful of Pinkberry's delicious frozen yogurt!
- My local fruit vendor has started selling mangoes!! Typically this does not happen for at least another fortnight!
- the idea of baking/cooking is making me want to open the refrigerator door and lock myself inside it. This I agree is not the best confession for a food blogger, but, at least I am being honest :)
Okay, I think I have made my point :). So what is one to do to cool down when temperatures soar? I for one, rush to make some refreshing salads. Of course, in the midst of this heat, it is a bit tough to get greens that are extremely fresh and crisp at all times. So I decided to try making some salads that are thankfully free of greens, but, still full of tons of healthy and yummy deliciousness!!
Clean the zucchini and then using a vegetable peeler, start to make equal sized ribbons for the salad. The salad looks specially lovely if you leave keep the skin on.
In a bowl, mix all the ingredients of the dressing together with a wire whisk. You can add your favorite dry herb to the dressing as well. I would think dill would taste specially nice with the zucchini. Add the zucchini ribbons and gently toss in the dressing till well combined. Refrigerate for at least 1 hr before serving so that the zucchini softens a bit.
Serve chilled and enjoy this delicious and healthy salad!!
Let me start by saying that it is extremely hot in Bangalore and here is some evidence to convince you of the same:
- even after repeatedly being told to stay away from the kiddie pool in our complex, I found my boys inside it- fully clothed, drenched to a T, on a weekday at 6 p.m. Yep, I am trying to go for the mommy of the year award with this one.
- even as my voice decides to range from the hoarse to husky depending on the changing temperatures or the pollution levels of the city, I cannot help but sleep only after consuming a bowlful of Pinkberry's delicious frozen yogurt!
- My local fruit vendor has started selling mangoes!! Typically this does not happen for at least another fortnight!
- the idea of baking/cooking is making me want to open the refrigerator door and lock myself inside it. This I agree is not the best confession for a food blogger, but, at least I am being honest :)
Okay, I think I have made my point :). So what is one to do to cool down when temperatures soar? I for one, rush to make some refreshing salads. Of course, in the midst of this heat, it is a bit tough to get greens that are extremely fresh and crisp at all times. So I decided to try making some salads that are thankfully free of greens, but, still full of tons of healthy and yummy deliciousness!!
Lemony Zucchini Salad
(serves 2)
2 medium sized zucchini
For the dressing:
2 tsp lemon juice
2 tsp extra virgin olive oil
1 grated garlic clove
1/4 tsp of sugar
salt and pepper to taste
Clean the zucchini and then using a vegetable peeler, start to make equal sized ribbons for the salad. The salad looks specially lovely if you leave keep the skin on.
In a bowl, mix all the ingredients of the dressing together with a wire whisk. You can add your favorite dry herb to the dressing as well. I would think dill would taste specially nice with the zucchini. Add the zucchini ribbons and gently toss in the dressing till well combined. Refrigerate for at least 1 hr before serving so that the zucchini softens a bit.
Broccoli and Corn Salad
(serves 4)
1.5 cup small sized broccoli florets steamed
3/4 cup boiled sweet corn
1/2 cup sliced grapes
1/2 cup mixed, chopped bell peppers
1/2 cup sliced cherry tomatoes
2 tbsp. chopped basil leaves
For the dressing:
3 tbsp. Orange Juice (I used freshly squeezed)
1 tsp lemon juice
2 crushed garlic cloves
1/2 tsp powdered sugar/1/2 tsp honey
1/8 tsp dried oregano
1/8 tsp dried thyme
1 Pinch of red chili flakes
2 tbsp. extra virgin olive oil
Salt and pepper to taste
The credit for this salad goes to a darling friend who made the mistake of serving this for a party and promptly discovered that it was the most popular dish....resulting in a cleaned out bowl within minutes and a lot of guests wondering what they had missed :). Thanks R!!
Mix the ingredients of the dressing together well with a wire whisk.
In a large bowl, combine all the vegetables, the grapes, the basil and add the dressing. Refrigerate for an hour and serve. Blink and you may just find that the bowl is empty!!!
Salads are truly becoming a staple in all lunches and dinners and making them slightly unique while keeping them healthy makes me feel like I am having my cake and eating it too - or to put it differently, I am having my greens and enjoying them too :)
