While it’s only 70-ish degrees this week in Michigan (seriously, the most beautiful weather ever!), I’m already anticipating a hot July. I can just feel it coming. I thought I would start getting ready with some cold salad recipes, for lunches and light dinners.
This tuna salad is actually tasty all year ’round, but it’s best in the summer, with fresh in-season corn, juicy cucumbers, and from-the-garden (errr…flower pot) basil. There’s a few ways to eat it, besides just on its own. You could shove it in a tortilla or pita. Or, you could serve it on top of spinach, lettuce, or mixed greens for a salad-on-top-of-salad effect.
If you’re not a big fan of tuna, you can substitute shredded rotisserie chicken or some grilled shrimp. Or, feel free to be all vegetarian about it. Just get ready. Because those days where it’s so hot that you wonder if you can just eat three Popsicles for dinner will be here before you know it.