During these hot summer days, most of our meals have become easy-to-prepare, light-on-cooking affairs.
Plates full of fresh veggies framing a simple protein make a regular appearance.
Think thinly sliced grass-fed steak, smoked salmon, or homemade chicken deli meat…surrounded by sliced bell peppers, heirloom tomatoes, red onion, greens, avocado with squeezed lime, and perhaps a dill pickle or two (sugar-free, of course).
Cooked veggies often find their way onto our plates as well (too much raw is rough on the digestion, so it’s good to balance things out).
Yams or beets, sprinkled with cinnamon and cumin and roasted in coconut oil, remain a household staple. (I just make sure to cook a big batch all at once, minimizing oven action during these crazy-hot weeks.)
A mug of green soup frequently accompanies our protein and veggie plate too. This is super-quick to make (find my measurement-free recipe here) and super-concentrated with green goodness and digestion-supporting additions like ginger.
The result is a meal full of color, abundance and yum.
One of the easiest, fastest versions of this summertime dish is paleo tuna salad.
Now, I’m not much for following recipes so make it differently every time…changing up ingredients depending on mood and what’s on hand.
But this recent rendition offers a starting point—and I encourage you to play around with the details:
- 2 cans safe-catch tuna
- ¼ cup diced celery
- ¼ cup diced dill pickles (choose refrigerated & sugar-free)
- ¼ cup diced red onion
- ¼ tsp curry powder (more or less to taste)
- 3 Tbs extra-virgin olive oil
- 2 Tbs stone-ground mustard
- splash of coconut aminos
- squeeze of fresh lemon
- sea salt & ground pepper to taste (less salt if your tuna has it added)
- fresh dill for garnish
- Drain tuna, leaving in a tiny bit of water.
- Combine all ingredients.
- Mix well.
- Garnish with fresh dill.
- Surround with veggies of choice and enjoy!
Here are three we’ve enjoyed:
- Dried currents, chopped walnuts and diced green apple
- Golden raisins, chopped cashews and diced celery
- Blueberries, mashed avocado and fresh-squeezed lime
Personally, I like keeping the curry powder in all of the above…but you may not and it’s good to experiment with seasonings too.
If you’re worried about how things will turn out, a safe bet is sticking to extra-virgin olive oil, stone-ground mustard and perhaps a little cumin. Then, you could always add curry powder, cayenne or other seasonings to taste.
What’s on your plate lately? Got any easy, creative summer meals of your own to share? Please do so in the comments!