I’m all about ginormous salads these days – ones with quinoa and barley and rice noodles and just loads of chopped up stuff – salads I can fill up on and pat myself on the back for having consumed a virtuous quantity of veggies.
This particular salad was served at the very first back yard meal of the season, long before the floods, when it got chilly as the sun went down and we had to leave early because it was a school night. We were at a housewarming dinner at our friends‘ first home; this was set upon the picnic table alongside a chicken curry and stacks of mismatched plates, and all was devoured. When I made it myself at home it was far too much for us three – far better for a backyard get-together – and next time I’ll make sure I have salted peanuts or cashews to crush overtop, and perhaps some quickly cooked shrimp or leftover roasted chicken to add to the mix, if I’m so inclined when the moment comes.
And I’m hoping there will be another opportunity to bring something to someone else’s back yard on a hot summer night – as a bonus, this particular tossed noodle salad thing is gluten-free (if you use tamari instead of soy sauce), wheat-free, dairy-free and vegan, and yet all you notice when it comes to the table is all the stuff that’s in it – not all the stuff that’s not.
How’s your summer going so far? What’s everyone doing and making? I want to hear!