The transition from summer to fall always feels awkward to me. For one, I never know what to wear. When do I break out the riding boots? Can I get away with wearing my flip flops one more day? Pants or a dress? Jean jacket or no jacket? The weather is always funky. Like last week I was reaching for blankets and this week I was sending Steve out at all hours of the night to get a AC unit as we spent two days doing nothing but sweating bullets in our new apartment.
I also feel torn about what to eat and drink. This weekend I was out and about and saw pumpkin and fall beers on the menu. Tempting. But it’s 85 degrees out! I still want a taste of summer. And when do I start embracing the apples and pears and part ways with my peaches and blueberries? Tough times. Tough times I tell you.
I feel lucky though that I can make my grocery decisions based on what’s local and fresh and then get creative from there. That’s what I did on Labor Day. After a weekend of packing, moving, and unpacking (we truly embraced the whole laboring thing), and too much take-out for my liking, I went to our (new) local grocer to see what they had for me to use for our first home cooked meal in the new home. I grabbed some greens and produce and thought I’d whip up some sort of salad.
I don’t know if I felt inspired by my new scrappy kitchen (it needs some work. hellooooo DIY projects) but I decided to get scrappy and throw together some of the few ingredients we had left from the move along with the produce I bought and we made it work. The salad turned out beautifully! It truly was the perfect sayonara summer salad. Make this while the summer sun still lingers!Print
for the salad:
- 1 bunch local greens (any salad greens will do)
- 1 bunch radish sprouts
- 1 nectarine, sliced
- 1 pint heirloom cherry tomatoes
- 1 avocado, diced
- 1/4 cup diced almonds
for the dressing:
- 1/3 cup chia gel (combine 1 cup room temp water with 2 tbsp chia seeds and let sit for 20 minutes until gel-like consistency)
- 1 tbsp olive oil
- 2 tsp worcester sauce
- Juice from 1/2 lemon
- 1 tbsp honey mustard
- salt and pepper to taste
- For the salad, toss all ingredients together to combine.
- For dressing, take 1/3 cup of the chia gel you’ve made and whisk together with all ingredients.
- Serving Size: Serves 2-4
Have you ever tried chia dressing? It’s super simple to make and helps cut the amount of oil you need to use. It also thickens the dressing without affecting the taste! Give it a whirl. I’ll be using my leftover chia gel to make some chia fresca this week to beat the heat!
What are some of your favorite ways to use chia seeds? Which summer produce are you holding on to for dear life this week?
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.