Summer Sunshine Salad

Sunshine salad

It’s that time of year when it’s often too hot to eat anything heavy, so this lovely salad not only looks good, but is quick to prepare and really tasty, too.

SUMMER SUNSHINE SALAD

As with most of my recipes,  feel free to use more of the ingredients that you like, and substitute the ones you don’t.

Put three eggs in their shells into a pan of water and bring to the boil.  Allow the eggs to boil for 5-6 minutes, then plunge the boiled eggs into cold water.  Once they are completely cool, remove them from their shells and cut into quarters.

Whilst the eggs are boiling, chop some carrot, red pepper, green pepper and red onion into small pieces.  Place all the ingredients into a dish and add salt and pepper, extra virgin olive oil, and lemon juice, to your taste.  Mix together.

I also added some freshly chopped coriander or cilantro (though you could just as easily use flat-leaf parsley if you prefer), a small jar of ready-prepared red kidney beans and a tin of  tuna.

All I had to do then was arrange my boiled eggs in a circle to complete my Summer Sunshine Salad.  🙂

Serve with crusty bread and a glass of chilled, white wine.

What could be nicer on a hot summer’s day?

 

 

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22 thoughts on “Summer Sunshine Salad

  1. I forgot where I was for a moment, caught up in thoughts of sitting down to this bright fresh lunch somewhere warm with a glass of something cold. Lovely for a simple holiday or weekend summer lunch but also something I can adapt for an at desk lunch in the office 🙂

  2. Are you trying to kill me? Fancy putting tuna in there. I want meat, some ham will do if you’ve got it Marianne. Maybe I should have told you I’m allergic to seafood first.
    xxx Massive Hugs xxx

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