For those still stuck in the grip of winter, commiserations.
For out here, nature has a habit of skipping seasons and we’re headlong into summer. No gentle easing in with a few weeks of spring thrown in. No sir. It was winter. Now it’s summer.
A saving grace, it’s just the beginning. So temperatures still hover around thirty (degrees Celsius). But the humidity is creeping up and that always means cold showers accompanied by a change of clothes. Frequently.
Which also means it is salad season.
There’s nothing like munching on a cold, crunchy, fresh salad to help temper the weather.
And it has got to be juicy. I like juicy salads. I like things that explode when you bite into them. I love.
For that, I tend to get picky. I get fresh. Of whatever. Organic, preferably. But fresh, always. That’s the only way to get things to explode when you bite into them.
For my first thirst quencher for the summer, I combined:
Mung bean sprouts, 50 g; Tomatoes, 3 large and juicy, quartered; Pomegranate seeds, 1 tbsp; Matki (Moth) bean sprouts, 25 g; Carrot, finely chopped, 2 tbsp; fresh Coriander, chopped, 1 tbsp; juice of 1 Lime; sea Salt, to taste
Toss it all together and crunch-munch-crunch away. The lime coated sprouts and tomatoes combine juicily beautifully and then you find that pomegranate gem and it rounds off a tart and sweet rush.
And it brings the body temperature down a few degrees too.