Simple Summer Salad

The sun has been shining for days and there is a feeling that summer has finally arrived, full-blast, in our lovely, rainforest city. On a weekend like this I plan to stay out of the kitchen and at the beach as much as possible. So, this morning I hit the Farmer’s Market to see what easy, local, organic-ness I could bring home for tonight’s dinner. And this is what I found:

A huge bag full of sweet, baby peppers and a big bunch of baby kale, only $5.00 each. Both locally grown, organic. The farmer who sold me the peppers told me she started using ladybugs a few years ago as living, natural pesticides. I’m always so impressed when farmers work in sync with nature like that. Ladybugs as pesticides? Apparently they do an amazing job of killing aphids and other problem insects.

Tonight’s menu: A salad that’s cool and simple on a hot, summer night.

I added avocado, walnuts, dried blueberries and red onion to the ingredients above. Then pan fried a piece of wild, BC salmon and drizzled everything with a home-made dressing of olive oil, balsamic and yummy, Canadian maple syrup. This salad is lovely with blue or goat’s cheese crumbled on top too.

salmon 001

An almost effortless dinner that’s refreshing and full of antioxidants. Eat al fresco if possible and enjoy the sweet, lazy, summer evening ahead of you.

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