I swear as soon as it gets semi-warm in San Diego, any desire I have to cook goes out the freaking window. I can’t be the only one right? Like the prospect of standing in front of a hot stove or having the oven on sounds horrid.
I mean after a long day at the pool or the beach, who wants to have a hot meal? No thanks. I would totally rather have something cooling, with lots of fruits and veggies. Lucky for me, the warm weather also brings my favorite rock fruits into season, and I’m a totally sucker for some fruits in a salad. I do realize that fruits in a green salad are an acquired taste, so if this isn’t your jam, I totally get it.
But if it is your jam, then you’re totally in luck. Grab the recipe and be prepared for a flavor explosion.
The best part about this one for me was the versatility of having it as either a full meal or as a starter or side salad. I added in chicken to turn it into a full meal (because I had leftover grilled chicken) but you could also do grilled shrimp or even grilled salmon. And you know if you try these things out, or even something else (like maybe steak) and it works out well, I totally want to know about it!