Even the best intentions cannot be fulfilled unless you actually put in effort and this thought was something I contemplated as I watched the pink clouds drift overhead while waiting for the training last evening. How is it Wednesday already??? I cannot fathom and yet this is the first post all week.
The intention was lost on my otherwise distracted mind and a rather stressful couple of days in the office. Meanwhile, five minutes for myself and looking up the last pieces of my trip that I will be on in a week were spent over this crunchy packed salad which I originally made to fill up my dad during his visit. After finishing his first serving of this he declared it was “the best salad he’s ever tasted.”
Because of that declaration, I tried to make it between each stop back in London before we either set off together or he went off on his own adventure. This salad made for light and refreshing eating between our Portuguese tarts and Danish Pastries and it is a great addition to any summer menu.
You could double this recipe and feed a small crowd with this as a side salad and they would likely all love it (though those who eat kosher may be inclined to resist), because the corn is a bright beauty to enjoy along with the other handful of ingredients that work perfectly together.
I’d love to hear what you think of this.
Summer Pesto Salad
Recipe by Roamingtaste
3 scallions, finely sliced
2/3 cup small heirloom tomatoes, quartered
1/3 cucumber, cubed
1/2 avocado, cubed
6 rashers bacon, crispy
1 corn cob, cooked and kernels removed from stalk
Handful fresh mint, finely chopped
Handful fresh cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon pesto
Place the scallions, tomatoes and cucumber in a bowl.
Add avocado, corn, mint and cilantro. Roughly chop the crispy bacon and add.
In a small bowl combine the olive oil and pesto and pour over the salad.
Stir together until well combined.