I love cooking - that much should be obvious. But there are days when even I can't take it. Days that are so hot, and so lazy, that I just want a 5-minute meal. To put a bunch of things in a bowl and be done.
Today was one of those days. And it also happened to be the day that one of my friends sent me the link to the New York Times Minimalist guide to summer salads. The list is extensive, with almost any ingredient I could think of, put together with ingredients I might not have thought of right away.
Number 7 on the list caught my eye immediately. I had carrots. I had blueberries. I love both. It was a done deal.
This salad comes together in a matter of minutes, and will be a lovely addition to whatever else you're having for dinner, or great on its own as well. The crunchy carrots and sunflower seeds balance the berries, and the lemon and pepper bring out the flavors in a refreshing, delicious way. It's delightful.
Save this one for a hot day when you want something quick, refreshing, and cool. And enjoy.
Fresh Carrot Salad with Sunflower Seeds and Blueberries (from this list)
1 1/2 cups shredded carrots
1/4 cup sunflower seeds
1/3 cup blueberries
1 - 2 tsp. olive oil
2 - 4 tbsp. lemon juice (to taste)
black pepper to taste
Combine all ingredients. Eat. Enjoy.