By Denice Hynd RD, MPH
Recipe and Image by Brianda Younggren & Denice Hynd, MPH 8/2023

Happy Sunny Days Everyone!

With the Summer months scorching our energy, there are times when we just want to open the fridge, stand in front of it, and wish for a meal to throw itself together. With five minutes of your time, you can have this high protein, refreshing salad that can be served with crackers, on a bed of lettuce, or can be served on crunchy tostadas as an elevated ceviche of sorts.

The last thing you want to do is turn on the stove, wash dishes, or invest the little cool energy you have left into making a nourishing meal. Here, we use pouch tuna, it's great for our friends with compromised dexterity plus there's no need to drain the brine that's found in canned tuna; we mix in freshly roasted corn often left over from the BBQ dinner the night before, and we pop in some greens with the bounty that is found in yours or your neighbors garden. In today's recipe we have red Russian kale, but you could use cilantro, basil, spinach, rainbow chard or arugula. The dressing is a clean mixture of fresh lime juice, avocado oil, seasoned rice vinegar, and a slight drizzle of toasted sesame oil (has to be toasted!), sprinkled with sea salt.

You can make this the night before, it will absorb everything beautifully and when you plate it, consider squeezing fresh lime and even a few slices of cucumber or jicama.

Why we love this recipe: upcycles dinner left overs, uses the current garden greens, helps rotate pantry inventory, affordable, minimal skill and equipment, no stove needed, make a head, and our PD friends can enjoy this meal with more or less texture, more or less moisture, if crunchy crackers are not appropriate, we can add to a soft quesadilla, or serve with soft brown rice.