The heat of June rolls its sleeves up and settles in around us, easy, slow, and bright. As the days lengthen, I feel the pull to be out and active, thrumming with a fully packed schedule. That magnetic draw of sunshine and summer pulls even the most homeward bound out of their shells and into the light.
Summer also means that our bodies need more nourishment than ever—particularly in the form of hydrating and cooling foods. Where roasted veggies and curries once appealed, now we want watermelon, endless pours of iced tea, and bountiful salads. These summer greens will do the trick, packed with bright butter lettuce, pea shoots, fresh corn, and avocado. Finished with a lemony, herby yogurt dressing, nothing could be livelier.
Make this vibrant summer dish at home, pack it for lunch, or take a giant bowl on a picnic—everyone around you will thank you for the refreshment.
By Lily Diamond
- 4 cups loosely packed butter lettuce leaves
- 1/2 cup fresh corn kernels, cut from the cob
- 1/2 large, or 1 small avocado
- 1/2 cup pea shoots or other sprouts
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint
- 1 tablespoon chopped chives
- 1/4 cup plain yogurt, whole milk or as desired
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sea salt
Place lettuce, pea shoots, and corn in a large bowl. In a small bowl, mix yogurt, olive oil, lemon juice, sea salt, and herbs. Whisk thoroughly.
Top salad with avocado slices of desired width and drizzle generously with yogurt dressing. Enjoy summer refreshment!
- Total Fat
- Saturated Fat
- Dietary Fiber