Summer has made an impromptu appearance this week with our 90+ degree temperatures. Hotter temps drive me to eating lighter foods. I’ve created many salads like this but it worth an update and share with you all here.
Parties, picnics, brunches and gatherings are all starting and my menu planning is in full swing. This salad is so beautiful. Local farmer’s markets are brimming with rainbow carrots, beets, zucchinis…. pretty much any color veggie that you can slice on a mandoline or with a hand peeler will work in this recipe. It can be prepped a few hours ahead of time and serves up beautifully without concerns of spoiling with the hotter temperatures.
I love pairing up salads like this with some rice or quinoa for a nice dinner idea as well. Leftovers also make a tasty lunch the next day. Hope you’re having a lovely day enjoying the sunshine and warmth. Remember to hydrate!
— Knead to Cook