Welcome to the Heat Wave of 2011. Are you melting too?
Today it’s supposed to reach 38C (100F)…and 47C with humidity! Humidity is such a party pooper. Anyone who lives in a humid climate knows what I’m talking about.
And the hair.
Oh my hair.
Just picture a tumbleweed in the Sahara that got struck by lightening and then jumped in a puddle.
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That’s my hair right now.
Sketchie did this when he saw me this morning. ahhh!
Thankfully, summer salads always look composed and pulled together no matter how hot it is. I love to grab some seasonal fresh fruit (or vegetables), greens, protein & grains, and mix it up with a homemade dressing. Presto magico.
Serving it with a huge margarita is highly encouraged.
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Heat Wave Summer Salad
Yield: 4 servings
Salad:
- 1 cup uncooked Speltberries (or wheatberries or other grain- makes 2 cups cooked)
- 1 15-oz can chickpeas (or 1.5-2 cups cooked chickpeas or other bean)
- 2 cups chopped peaches
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 4-5 cups raw kale (or other green)
- 1/2 cup almonds, chopped
- Salt, pepper, and cinnamon, to taste
Dressing:
- 1/4 cup Apple Cider Vinegar
- 1.5-2 tbsp pure maple syrup, to taste
- 1 tsp olive oil
- 1 tsp Dijon mustard
- 1/4-1/2 tsp cinnamon, to taste
- 1/4-1/2 tsp kosher salt, to taste
1. Cook one cup of dry speltberries (or wheatberries) in a pot with 3 cups water until tender (about 25-30 mins). Drain and place in large bowl with drained and rinsed chickpeas.
2. Meanwhile, sauté the kale leaves until tender. Chop the almonds, berries, and peaches. Place in bowl with chickpeas and speltberries.
3. Whisk together the dressing ingredients and adjust to taste. You may need more maple syrup or oil to suit your own taste buds. I like my dressing tangy! Pour dressing over salad and mix well. Serve at room temperature or chilled. Serves 4.
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After mixing together the chickpeas, speltberries, peaches, and berries…I felt something was missing…
Sautéed garden kale and chopped almonds did the trick. :) Of course, you can get creative with whatever you have on hand. There are no rules with salad making.
After mixing the Cinnamon Maple dressing, it all came together. Delicious and quite refreshing thanks to the summer fruit.
Ange = 1, Humidity = 647575
Hopefully kiddie pools don’t melt.
I am so interested in trying this salsd that I am going to go out and get my supplies tommorow!
Thank you so much!!
I honestly don’t know how you come up with such combinations but I’m so grateful that you share them. I just finished making it and only had a taste, but it is absolutely delicious.
Just made this and once again….FABULOUS!!! Havn’t tried a recipie yet that we havn’t all loved! Even the kids…HORAY!
Thank you so much for sharing…my life is changed for the better ever since I found your blog!!!
ohh this salad sounds super summery and delicious!! the heat wave finally broke here in the Philadelphia area…hope you stay cool!
Used mango in place of peaches since it was the only ingredient I didn’t have on hand…..So Delish that I just made it again for the second time this week. Thanks!!
Still tasty in the not-so-hot April in Maryland! Canned peaches made a decent sub, too. Love the cinnamon and maple syrup dressing with the fruit. I will be using that dressing again.
Wow I just made this recipe and I am quite satisfied! I’ve never had wheatberries before and I’m loving their chewiness. Not to mention I have some of the ripest fruit EVER going on in this salad…I may need to throw this together again for lunch with the leftovers! Thanks for a great recipe!
I just made this & it is amazing! I topped everything on spinach leaves instead of kale. I also put a little olive oil & maple syrup right on the wheatberries after they cooked. Read somewhere that the flavor locks in at this time. First time cooking up wheatberries. Love the dressing too! A great dish for some hot weather here in SC!