August 08, 2014

Summer Sunshine Lunch Bowl


With the risk of you thinking that I am totally obsessed with salads AND mixing fruits & vegetables together, I couldn’t resist sharing the recipe for this summer sunshine bowl. Except from the avocado, it was made using local ingredients that we had shopped at the market. The colours for this dish are vibrant like the reflection of a hot summer’s day. If you’re sceptical about using strawberries in a savoury dish, I promise this won’t disappoint you. They add that extra touch of ‘je ne sais quoi’ to the dish, a fruity note. We had it with a slice of dark rye bread, in what made a wholesome lunch.

I made this lunch bowl for the first time a couple of weeks ago when we went away for a weekend. We had the whole three days completely disconnected from any internet, phones, etc. and I was reflecting on how amazing this felt and how important it is to have breaks from all the modern technologies. Don’t get me wrong, they are wonderful tools and as a blogger, they serve my purpose of sharing beautiful recipes and connecting with people from all over the world. I also love browsing other blogs or play with social media. However, I do think that it is so beneficial to disconnect from the digital world on a very regular basis, and take time to reconnect with yourself, with others around you and with nature. And summer is definitely the best time of year to do this, especially if you’re able to go on holiday, when routines do not really exist anymore and we are able to open ourselves to new adventures. So this summer sunshine lunch bowl was kind of created in that spirit: reconnecting with the land that provide the food that we enjoy, eating it with full awareness, and sharing the meal with loved ones.

So let’s celebrate summer, sunshine, fresh and vibrant foods and reconnecting! Happy weekend x


Summer Sunshine Lunch Bowl – serves 2
•2 large handfuls cherry tomatoes
•1 small yellow courgette, very finely sliced
•1 avocado, peeled, stoned and cubed
•100g strawberries, hulled and halved
•A bunch of basil, leaved picked
•2 hard-boiled eggs, shelled and halved
•Salt and pepper
•2tbsp balsamic vinegar
•3tbsp extra-virgin olive oil

1.Arrange the ingredients in a large salad bowl.
2.To prepare the dressing, mix some salt and pepper with the balsamic vinegar and olive oil. Pour over the salad when ready to serve.

Assiette Estivale Ensoleillée – pour 2 personnes
•2 grosses poignées de tomates cerise
•1 petite courgette jaune, coupée en fines tranches
•1 avocat, pelé, dénoyauté et coupé en cubes
•100g de fraises, dont on aura retiré la queue, coupées en deux
•Une poignée de basilic
•2 œufs durs, pelés et coupés en deux
•Sel et poivre
•2cs de vinaigre balsamique
•3cs d’huile d’olive extra-vierge

1.Arranger les ingrédients dans un saladier.
2.Pour préparer l’assaisonnement, mélanger le sel et poivre avec le vinaigre et l’huile. Verser sur la salade au moment de servir.

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