What to CookSalad

Composed Late Summer Salad

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Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A salad for the nights when all you're craving for dinner is fresh, simple food.   

Composed Late Summer Salad

Some summer nights when it’s just oppressively hot like it is here in Texas, my dinner cravings are for bare, simple food. (Think cold steamed vegetables, dipped in homemade aioli for good measure.) My need to eat something simple and fresh becomes practically a survival skill. 

This salad is one such meal: a few, honest ingredients gathered on a plate, drizzled with a bit of dressing to make them better friends. (Glass of iced sparkling water or lemonade on the side is optional but highly recommended.)

Composed Summer Salad

Serves 4

10 ounces green beans, trimmed
Kosher salt and freshly ground pepper
1/4 cup parsley leaves, chopped
1 tablespoon capers, chopped
2 tablespoons lemon juice
2 tablespoons walnut or olive oil
1 bunch arugula, washed and stems trimmed
1 medium, ripe avocado
2 (5-ounce) cans tuna in olive oil

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

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Tags: Avocado, Dinner, Summer, Weeknight Cooking, On the Cheap, Dinner, Faster, Everyday Cooking