This summer’s been a hot one. Too hot, really. I’ve been so unmotivated, and beyond work and school, I really can’t bring myself to do much else (including complete a post…ugh!). This Friday; however, I took a day off work, my mom came in and we got things done. I even went to yoga twice this weekend and made a trip to the beach – what a change!

Of course, I’m still hot, but I’m feeling more motivated now, and hopefully I can avoid further summer slumps. In the meantime, here’s a really amazing summer salad! Seriously, I plan on making this on a weekly basis – it’s so light, fresh and flavorful! This bright green salad is filled with crisp parboiled asparagus, peppery arugula, creamy avocado, mild leeks and crunchy, garlicky croutons. Let these ingredients meld with a dressing of olive oil, white balsamic vinegar, salt, pepper, basil and mint and you’ve got a delicious panzanella salad that is hearty, yet healthy and bright enough to keep the motivation levels up! Stay cool, my friends!

The perfect Panzanella Salad!

A simple culmination of fresh ingredients: arugula, cannellini beans, leeks, red onion, minced garlic, avocado, basil, mint, olive oil, white balsamic, lemon juice & your favorite loaf of bread (can be 1 day old).
The original recipe [here] called for white wine vinegar; however, this white balsamic was so delicious and with a squeeze of lemon, is my preferred choice.
Sliced leeks and chopped red onions.
I found a really yummy organic quinoa and flaxseed loaf at Whole Foods. Only half of the loaf is needed for the croutons, which I sprinkled with olive oil, salt and pepper and broiled until golden.
Pencil Asparagus