The golden orangey glow is keeping us up later anticipating the explosive start of summer. School’s out and the nights are warm – nothing could be better than eating late and playing outdoors past dusk.
The official start of summer vacation is certainly a celebration. National birthdays and eight weeks of warm freedom lie ahead, calling out for festive feasts and family gatherings. Special, memorable evenings conclude with finding a clearing to lay out a blanket for the best view of the kaleidescope of night displays twinkling over our heads.
My Grandfather’s birthday fell on Canada Day. Since he was not from originally from here, he was always pretty thrilled that everyone went to such an extent with fireworks for his birthday! Up until he left us a few years back, we would combine the birthday celebrations and have quite the party. It’s carried on now, just minus the hats, with a feast and of course, fireworks.
1 Head of Red Leaf Lettuce, washed and torn into bite able pieces
1 Avocado, sliced, peel and pit removed
1/3 Red Pepper, sliced lengthwise
1/3 Yellow Pepper, sliced lengthwise
1 Tomato, cut into segments
1/2 Cup Red Cabbage, shredded
1 Carrot, peeled and cut into matchsticks
Handful Pea Shoots
1/4 Cup Mango Nectar
1 1/2 Tablespoons Lemon Juice (1/2 lemon)
1 1/2 teaspoons Lime Juice (1/2 lime)
1 Dried Red Chili, crushed (1/4 teaspoon)
2 Tablespoons Club Soda
Combine and blend with an immersion blender or shake vigorously in a sealable container.
Chill until ready to serve.
Layer salad ingredients together, large to small on an over sized platter.
Drizzle over dressing just prior to serving.