This morning we were reminded just how much we love the Summer. We went for a run and it was just so beautiful outside we felt like we could have run forever. And we have to say that so far this has been one of the best running summers we have had in a long time. Yes, the heat wave we had a couple weeks ago was a bit much (although we refuse to complain!), but that has gone away and left us with beautiful days like today.
But Summer isn’t just awesome because of its blue skies and warm temperatures. The abundance of fresh fruits and vegetables that can be found at local stands on just about every corner cannot be discounted! We know we’ve mentioned this many times before and we don’t mean to be repetitive, but every time we eat a fresh tomato from our own garden, or snack on juicy cherries from just down the road, we can’t help but be reminded of how delicious the summer is!
Which is why we made this salad- to showcase the season’s best!
This salad brings together what in our minds are sort of like the three “stages” of summer produce. First comes the asparagus in the spring (which is basically like early summer in our opinions!), then you start to get into more of the actual summer months and get strawberries, and then of course the summer is capped off with delicious, sweet corn.
Of course, there are a million other fruits and veggies that make an appearance during those times, too, like fiddle heads and leafy greens in the spring, cherries, blueberries, raspberries and apricots mid-summer, and peaches are starting to hit the stands now too!
Add some chicken and a little tahini drizzle and you’ve got yourself and easy, delicious and fresh-tasting summer meal! And feel free to change it up a bit, too- local strawberries might be a little tougher to find now, but cherries are out full-force and would work wonderfully in this salad. The idea is to use whatever summer produce you can find.
We hope you are enjoying your summer as much as we are, and be sure to hit up your local farmer’s market to take advantage of all this awesome food nature has to offer!
Strawberry Asparagus and Corn Salad
Prep: 10 minutes
Cook: 20-30 minutes
1 bunch of asparagus, ends trimmed
1 tbsp olive oil
1 1/2 c. strawberries, sliced
1 c. corn (fresh or frozen)
1 clove of garlic, minced
salt and pepper
2 large boneless skinless chicken breasts
1/2 tsp garlic powder
salt and pepper
For the tahini drizzle:
3 tbsp tahini
1 tbsp balsamic vinegar
1/4 tsp garlic powder
salt and pepper
2-3 tbsp water
Sprinkle the chicken with garlic powder, salt and pepper and bake in a 350F oven for 20-30 minutes, or until done. Alternatively you can barbecue the chicken over medium heat for 20-30 minutes if you prefer.
Meanwhile, toss the asparagus in olive oil, salt and pepper. Roast in the oven for about 15 minutes until they can be easily pierced with a fork, or grill over medium heat for 10-15 minutes. Set aside.
In a frying pan over medium heat, add a small amount of olive oil. Add the garlic and corn and saute until the corn begins to blacken a bit. Turn off the heat and add the strawberries so they cook down just a little bit and release some of their juices into the corn.
Cut the asparagus into bit-sized pieces and add to the pan. Season with salt and pepper and stir until everything is combined. Slice the chicken and divide the salad onto separate plates. Place the chicken on top and finish with the tahini drizzle.
For the Tahini Drizzle:
Combine all ingredients except the water and stir until fully combined. Slowly add the water until the mixture is drippy but still slightly thick. Drizzle over top of salad.
What is your favourite part about Summer? What is the weather like where you live? How do you like to take advantage of these beautiful days?