2 delicious summer salads

After months of cold, wet weather, sitting before the fire, eating bangers, mash, drinking red wine and wearing comfi clothing, we can actually allow our legs to come out again. The peaches are softening, the peer is at its sweetest and I look forward to asparagus. Winter clothes go to the attic and the summer wardrobe will take its place. In my case the same seasonal changes are happening in my fridge and pantry. The sweet potato is out and beans and zucchini are in. Tangerines are no longer good, so I buy nectarines. Oh yes, the pasta is now eaten cold rather than warm.

This is my favorite list to give us a little to brush up on what fruits and vegetables are best to choose because they are currently at their tastiest. I’ll then fill you in with one of my all time favorite summer salads.

Spring vegetables include asparagus, broccoli, zucchini, radishes, spinach, green beans, cabbage, broad beans and lettuce.

Spring Fruits are strawberry, apricot, pineapple, grapefruit, mango, melon, peach and cherries.

For the most delicious summer salad number 1 you need:

* spinach
* peas (you can also find peas in the freezer section at the grocery store, pour boiling water over them and you’re done)
* feta cheese

For the dressing you need:

* olive oil
* lemon juice
* salt and pepper

Easy peasy; lightly saute the spinach and peas add them to a large bowl and crumble the feta over it.
Then in another bowl whisk the dressing ingredients together and pour over your salad. You’re done. For a bite can you some cracked walnuts.

For the most delicious summer salad number 2 you need:

* broad beans, preferably fresh, of course, but they are also fine from the freezer
* avocado
* radish
* lemon
* quinoa

Cook the quinoa and set aside to cool. Cook the beans and let cool. Cut the avocado and radish into pieces. Toss everything together. Make a dressing of olive oil, salt and pepper and some chili. Done!