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?