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cucina nicolina

cucinanicolina

Summer Salad

21 September 2006

Tonight it is very warm in San Francisco, so I made this:

IMG_0228.JPG

I made it a lot last fall when I was training for the Marine Corps Marathon, and it hit just the spot after some of my long runs. And it’s quite simple to make.

Portabello Summer Salad

2-3 portabello mushroom caps, sauteed in a bit of olive oil and soy sauce until soft
handful of corn
avocado slices
1 tomato, roughly cut
salad greens and dressing
sliced cucumber
chickpeas

After the mushrooms are done, place on a plate and pile on the other ingredients. It’s so delicious, light, and healthful. I accompanied my salad this evening with a strawberry/banana/yogurt smoothie, and a baked potato. Everything was organic except for the salad greens, and all was extraordinarily tasty.

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About Me + This Site

About Me + This Site

Hi. I'm Nicole, and I write about cooking + life from my Northern California kitchen. I believe in real food, lots of vegetables, and balance too -- because I dearly love cake. I post naturally gluten-free recipes as well as vegetarian and vegan dishes, with an eye on a healthy + happy lifestyle. Welcome!

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