Here’s another good choice on a hot day, a Niçoise salad. Traditionally made with canned or jarred tuna we cooked up a couple of pieces of salmon. To keep it cooler stick with the tuna or make your protein chickpeas or tofu!

I boiled up the potatoes and eggs in the morning so with the exception of John quickly cooking the salmon on the stovetop, all that was needed at dinner time was some assembly. I used a Romaine mix as a base and laid the fish in the center surrounded by the potatoes, hard boiled eggs, edamame instead of green beans, cherry tomatoes, red onions, olives, pickles, and pepperoncini. The whole salad is dressed with olive oil and vinegar plus plenty of salt and pepper.

The rest of this week should be pretty toasty so I will have to think up some more hot weather entrees!