It's hot out there, kids. Or at least it is here in the temperature-polarized midwest. I should probably have moved to San Francisco, because as soon as it gets above 75 I start withering. If I could, I'd hibernate through the summer in an air-conditioned pod. But I'm here, so I have to deal. If you're like me, the last thing you want to do when the temperature spikes is cook for yourself. Stoves become a sworn enemy during the summer months. Any process that adds even more heat to my immediate atmosphere needs to be avoided at all costs. Thankfully, not all food needs heat to be delicious. These salads not only can be eaten totally raw, but they're as refreshing as a dip in the nearest large body of water. And you don't even have to get your clothes all wet. 

 

Cucumber and Tomato

 

For some reason, this one is very popular in Romania. It was one of the only things my vegetarian self could eat when I was over there, which was lucky in its way, because I learned how delicious it is back home during the summer. Cube half a cucumber and one tomato (plum tomatoes are nice, but regular will do), throw together with some lemon juice. If you're working from whole lemons, you can even zest a little on top for some extra kick. And that's it. A four minute prep for a delicous break from the summer heat. 

 

Baby Spinach, Avocado, and Cranberry

 

The way these three flavors play off of each other is just perfect. Slice up a whole avocado, toss it with some baby spinach leaves, throw in a handful of dried cranberries, and drizzle some extra-virgin olive oil on top. If you have it, feta or goat cheese is a great topper for this one as well. 

 

Romaine and Garbanzos

 

Iceberg gets all the mainstream attention, but when it comes to lettuce, romaine is where it's at. I love the complex flavor of the dark leaves contrasted with the crunchy, white, watery bits. For this one, you can use half a can of whole chick peas on top of the lettuce, or you can make them into hummus first--it's delicious either way. Sprinkle some clover sprouts on top, too. For added texture, I like to toast some whole wheat pita bread and then break it into pieces on top of the salad like Mediterranean croutons. Conversely, this salad works great inside a whole pita pocket too.

 

Broccoli and Tofu

 

Tofu: it's not just for stir-fry anymore. Bean curd works just as great in salads as it does in a wok. If you're eating it right out of the package, be sure to get the kind in airtight cardboard cartons, not the water-packed stuff in the plastic pouches. The cartons create a vacuum which keeps out bacteria. If you only have access to water-packed tofu, just boil it for a few minutes and then chill it--it should be safe to eat then. I like the firm, silken kind for salads. It basically cuts itself--just throw it in with some raw, chopped broccoli and mash it around a bit. Garnish with salt and lemon juice or soy sauce--the tofu will soak up either one deliciously.