Summertime is all about eating al fresco. Warm weather, long days and an endless list of delicious in-season foods to choose from – the perfect recipe for some great outdoor eating.
This summer, I have decided to up my game when it comes to packable feasts. Picnic lunches, in particular. No more boring sandwiches and predictable no-wilt salads. Not to sound too nutty but I am going to think of my sandwich bread as a canvas. No rules, anything goes, as long as it tastes good and makes me feel great.
But how to get the creative juices flowing? Start with what you know. A traditional egg salad. An old-fashioned PB&J. That same turkey sandwich that you have been getting from the corner deli for years. Build from there. Think about how you could make it even better – in regards to your taste AND health. Maybe replace your high-sodium turkey with chicken breast leftovers. Say goodbye to mayo and hello to Greek yogurt. Take your favorite veggies and put them in your sandwich even if you think that they don’t belong there. Make a few simple sandwich spreads to add a little zing.
And then take it outdoors. Weekend picnics, workday lunches. Enjoy it while you can. It will be sweater weather before we know.
1. Egg & Chopped Veggie Salad (see below), Arugula, Whole Wheat Pita
2. Turkey, Avocado Salsa, Cheddar Cheese, Basil, Sprouted Whole Wheat Bread
3. Hummus, Tomato, Capers, Feta, Pea Shoots, Sunflower Seeds, Toasted 9-Grain Bread
5. White Bean Spread, Cucumbers, Red Peppers, Pumpkin Seeds, Sprouts, Toasted Whole Wheat Bread
EGG & CHOPPED VEGGIE SALAD
¼ cup Greek yogurt
¼ cup celery, finely chopped
¼ cup cucumber, finely chopped
¼ cup radish, finely chopped
1 tablespoon fresh lemon juice
zest of one lemon
1 teaspoon Dijon mustard
¼ teaspoon cayenne
Pinch of sea salt and pepper
5-6 sprigs of dill, leaves only, chopped
- Cover the eggs with cold water in a large saucepan. Bring to a boil. Allow the eggs to cook at a low boil for 10 minutes. Remove from the heat, pour out the water and cover the eggs once again with cold water. Let them cool off in the water for 15-30 minutes.
- Once the eggs are cool to the touch, pour off the water and remove the shells. Break the eggs apart into small pieces with the back of a fork.
- Whisk together the lemon juice, zest, mustard, cayenne and salt & pepper. Toss in the celery, cucumber and radish. Gently stir in the egg and dill. If time allows, put the salad in the fridge for 30 minutes or so to chill.