Light Summer Supper

summer salad

summer salad prep

summer salad

I get into a rut sometimes when it comes to dinner and there are two issues plaguing me at the moment.

One, I’m so tired after work that the last thing I want to do is stand in the kitchen stumbling through complicated food preparation.  I just don’t have the energy.

Two, the summer months are upon us and even just the thought of cooking anything in this heat makes me break a sweat (insert clip of Mrs. Doubtfire’s cleavage catching fire over the stove).

So a go-to of mine during the work week is the deliciously simple option below – All you’ll need is half a lemon, olive oil, parmesan cheese, arugula, and prosciutto di parma.

  1. Combine the arugula, parmesan, and prosciutto (torn into strips).  I actually use a large tupperware so that I can shake it up and get the dressing well mixed.
  2. While applying some pressure with your palm, roll the lemon over the counter a few times; This gets the juices inside flowing.
  3. Slice the lemon in half and squeeze over the salad.  Put the other half aside.
  4. Pour a drizzle or two of olive oil over the mix.
  5. Give everything a good toss (or shake, if you go the tupperware route).
  6. If you’re anything like me, add a second fist full of parmesan.  Amiright?
  7. Enjoy!

You’re going to love the fresh citrus, the peppery arugula, and the salty prosciutto.  It’s one of my favorite, super quick summertime meals.


PS: Bonus tip – these ingredients are also easy to pack up and bring to work for a light lunch option on the cheap.

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