I’ve been MIA for a while. I find myself incredibly lazy, uninspired and unmotivated to cook in the summer months. I don’t like the heat and I especially don’t like humidity. It has been one of the hottest summers on record in Vancouver. 3 straight months of 25-35 degrees with very little rain. 25 degrees isn’t bad in the Okanagan, where I’m from, but factor in the temperate rainforest and the 95% humidity kills me. I also live in a basement suite with no air conditioning so the stove and oven get turned on as little as possible. Now that I’m finished making excuses, I’d like to present you with a dish I came across today. I have no idea where I found it but the link to the original website is below. Super simple and healthy but with so many complex flavors. You also don’t need to turn on a burner. I whipped this salad up and while it was marinating I made up a quinoa fry with sweet red peppers, caramelized onions and Japanese turnips. Delicious and super light dinner for a stupidly hot day.
This is my mum’s recipe. This is the salad that gets her invited to all the parties. You know, kind of like “Hey, I’d love it if you came to my birthday party … but only if you bring Broccoli Salad” … and then there’s never enough! It is the salad we request when we go to visit and if there ever is leftovers, they don’t make it past breakfast the next day. It’s all as simple as cutting up some vegetables and frying some bacon!