Garden Summer Salad

This dish is one of my favorites towards the end of summer when these foods are abundant. Cucumber and zucchini hydrate the body helping to balance out the dryness that occurs towards the end of summer, improving circulation and reducing inflammation. They are light, easy to digest, and cooling to the body. The bitter, astringent, and sweet tastes pacify Pitta dosha (fire + water), which dominate this time of year.

Ingredients:

1 medium sweet red or yellow pepper, chopped

1 medium tomato, chopped or 1 cup halved cherry or grape tomatoes

1 medium cucumber, seeded and chopped

1 small zucchini, chopped

2 green onions, chopped or 1 small red onion chopped

2 tbsp finely chopped fresh parsley

2 tbsp finely chopped fresh basil

2-3 tbsp olive oil

¼ cup fresh lemon juice (about 2 lemons)

salt and pepper to taste

1 large ripe avocado, peeled and chopped (optional)

 Directions:

 In a large bowl, combine the sweet pepper, tomato, cucumber, zucchini, and onion. To make the dressing, whisk the olive oil, lemon, basil, and parsley in a separate bowl. Drizzle over vegetables and toss to coat. Cover and refrigerate for 30 minutes to allow the flavors to combine. Before serving gently fold in the avocado (if using) and season with salt and pepper to taste.

A Few Tips:

• To keep the salad from becoming watery, place the chopped tomatoes in a colander to drain any excess juice.

•  Adjust the dressing to taste more or less olive oil and lemon or fresh spices.

•  Add the avocado right before you have the dish to keep it from browning.

• Add in a small summer squash, or additional herbs like dill or thyme.