It looks like we are going to have a fabulous summer in Stockholm this year – fingers crossed! Since I moved here in 2007, I always had the feeling that it alternates every year. One year summer is good and the next year you would be lucky to have a total of 20 days of summer for the entire three months. Yep, that’s Swedish summer for you. 🙂
I have to confess, after spending warm Easter with my in-laws in central Italy this year, I just wanted to continue having the same lovely weather in Stockholm (even if it’s all in my head 🙂 ). So, to really jump on board, I started making the normal ‘summer’ salads that I have experienced here in Stockholm. This one, ‘Green Summer Salad’ is one of those.
Needless to say, you have to make sure you are using ‘mature’ avocados. In my eagerness a couple of weeks ago, I made this salad even if I did not manage to find good avocados – and the result? Yep, I was not happy with it.
Toasting the cashew nuts also provide more depth in flavor. You can do this either on the stove top or in the oven – does not make any difference at all. As for what to pair it with, it goes well with any grilled meat – grilled chicken as my favorite. 🙂
- 1 medium zucchini, sliced in thin rounds
- 2 small avocados, cut into small rounds
- 3/4 cup cashew nuts, toasted
- 1 cup coriander, roughly chopped
- 1 small red chili, sliced thinly
- 1/2 lime, juiced
- 1 tsp sea salt
- 1 tsp extra-virgin olive oil
Combine zucchini, avocados, cashew nuts, coriander, red chili, ½ lime juice and sea salt in a large bowl. Mix and combine thoroughly.
Drizzle with olive oil and serve.
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