It’s starting to warm up in San Diego after a particularly unusual wet and chilly winter. Spring is just around the corner (and I’ve got the seed catalogs piling up to prove it), but the last few days have felt summery to me. It’s just the right feel in the air to remind me that these gnarly colds will clear up soon and we’ll be all cleared for a hot, sunny summer!
Ben and I spent all afternoon yesterday playing outside on the lawn, and when we came inside nothing sounded better than this old favorite. I got the recipe years ago, and I no longer remember where it’s from (Cooking Light, perhaps), but it’s the perfect warm-weather healthy salad to fuel your high energy summer afternoons. There’s very little prep required if you let Trader Joe’s do the work for you on this one, and all the ingredients are adjustable based on availability and taste. This will taste a little better when your garden is bursting at the seams with cherry tomatoes, but if you’re feeling summer nostalgic, it’s ok to cave and get some overpriced tomatoes at the store.
Bean, Tomato and Shrimp Salad (gosh, that could sound better – let’s call it Salad of the Summer)
1 bag ( oz) shelled edamame, cooked according to package directions
1 can (15 oz) canellini beans, rinsed and drained
1 bag ( oz) frozen medium shrimp, defrosted and rinsed
16oz cherry tomatoes, sliced in half lengthwise
1/2 red onion, chopped
1/2 jalapeno, seeded and finely chopped
1/2 lime, juiced
generous swig olive oil (2-3 Tbsp)
handful of cilantro, chopped
salt and pepper to taste
We have many more things to talk about – progress made on the 101, freshly baked bread, hot and comforting soups, and a new obsession with cookies baked in mini-muffin pans. Be back soon.