We’re currently in the midst of a heat wave in Seattle (90+ degrees) and I’ve basically got two things on my mind:

1. How I managed to live in Arizona for four years and not totally melt?
2. Creative ways to beat the heat — which involves food, obvi.

Because let’s be real — I am not about to slave away over a hot stove in 90 degree weather (without AC no less). But hot weather or not, a girl’s got to eat, amiright?!

Enter in my low-key, delicious and refreshing meals I’m making on repeat to beat the heat this summer:

Smoothie Bowls —

On a hot summer’s day it doesn’t get much more cool than a creamy, ice-cold smoothie. Especially this sweet potato pie version that tastes like ice cream and this refreshing coconut avocado concoction.

Iced Bulletproof Lattes —

I love me a steaming hot cup of coffee in the morning, but not when I’m sweating mid-sip. When the heat’s intense you’ll find me indulging in iced lattes and cold brews (optimized with ingredients like MCT oil, coconut butter, collagen and adaptogens natch). If you haven’t already, subscribe to my weekly newsletter to get my secret recipe with house-made vanilla Brazil-nut milk.

Pesto Zucchini “Pasta Bowls” —

Who doesn’t want a big bowl of comforting, decadent pasta? Well me, for one, when it’s 100 degrees out and I’m schvitzing like a putz. Instead I opt for this lighter, brighter version made with zoodles that’s still totally satisfying.

Marinated Organic Chicken or Wild-Caught Fish with Seasonal Grilled Veggies —

It doesn’t get much easier or tastier than this combo. Marinate overnight and toss on the grill for an easy dinner (and delicious leftovers).

Summer Salads —

This season’s abundance of produce makes it super easy to whip up delicious salads on a whim. All you really need is a beautiful seasonal vegetable or fruit, fresh herbs or lettuces, something fatty (avocado, nuts or cheese if you digest dairy well are all great options), sea salt + pepper, quality olive oil, vinegar and a squeeze of lemon or lime. Follow this formula and let your creativity run wild, or get started with this 5 minute heirloom tomato, nectarine and basil salad, avocado strawberry caprese salad, or southwestern superfood salad with a cilantro pesto sauce.

Oh and speaking of summer salads, I saved the best for last. Yup, this Grilled Miso Salmon + Avocado Salad is hot weather food at it’s best.

It features some of summer’s finest produce (avocado, asparagus, cucumber, spinach), herbs (cilantro) and protein (hello wild salmon season). But the real star of the show is the miso dressing, which is equal parts sweet, citrusy, tangy, salty and just plain delicious AF. It’s also extremely beneficial for your bod, as miso is fermented, meaning it’s filled with live probiotic cultures that can help boost immunity, improve digestion, lower blood pressure and fight cancer.

This is functional food at it’s finest, designed to taste good AND make you feel good too. Even the Meat Lovin’ Hubby loves it (hold the salmon sub chicken), and he is so not a “salad person.” Plus it’s simple and easy to make  — with no prep work or oven required. So you can spend more time enjoying these luxurious (albeit hot) summer days and less time slaving away in the kitchen.

Stay cool my friend,

xx //

Lauren

Grilled Miso Salmon + Avocado Salad

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Beat the heat this summer with this refreshing, simple and flavorful Grilled Miso Salmon + Avocado Salad loosely inspired by Pinch of Yum.

PREP TIME:	TOTAL TIME:
00:00 Mins	00:15 Mins

• Author: Lauren Chambers

• Servings: 2

• Recipe Type: salad, entree

• Cuisine: American, Asian-fusion

Ingredients

For the salmon:

• 2 6 oz wild caught salmon fillets
• 2 tbsp grass-fed ghee or butter
• sprinkle of garlic powder, chili powder, paprika powder, sea salt + black pepper

For the salad:

• 4 cups spinach or other seasonal greens
• 1 avocado, pitted, peeled and chopped
• 1 cucumber, chopped
• 1 bunch asparagus, rinsed and ends chopped
• 1 tbsp avocado oil
• sea salt + black pepper
• 1 cup fresh cilantro, chopped

For the dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup brown rice vinegar
• 1/4 cup white miso paste
• 1/4 cup coconut nectar, honey or maple syrup
• 1 tbsp fresh peeled ginger
• 1 heaping tsp minced garlic
• 1 tsp sea salt
• fresh black pepper to taste

Instructions

1. Pre-heat your grill to medium. Toss asparagus in avocado oil, salt and pepper and cook on grill for about 5-10 minutes on each side.
2. Spread ghee and seasonings evenly on salmon fillets and place on grill for about 6 minutes on each side, or until flaky (you want to err on the side of undercooked here, pink in the middle, as the salmon will continue to cook once removed from the grill).
3. While your salmon and asparagus are cooking place all dressing ingredients into a food processor or blender and puree until smooth. Set aside.
4. Add remaining salad ingredients together in a big bowl and add in chopped asparagus after cooking. Toss with miso dressing and top with the grilled salmon.

Note: This dressing recipe will make a large serving size, so you can re-purpose as a marinade or use to add flavor to other salads, grilled fish or meat throughout the week.

Additionally this salad tastes awesome with grilled chicken or prawns.

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