I have a pretty strict no-cooking-when-it's-over-90-degrees rule, so this summer I've been eating a lot of quick and easy salads that come together in a pinch. The problem with salads, as I'm sure you know, is that they can get really boring. This one is different--I put just a little lettuce in a bowl and then load it with sliced radishes, julienned cucumbers, sugar snap peas, cucumber noodles, and any other fresh veggies I might have in my fridge before topping the whole thing with a can of tuna. 

You could serve this salad with my Paleo sesame vinaigrette, but I also like it with just a drizzle of sesame oil and a teaspoon of Thai chili garlic paste--pretty much the same ingredients without taking the extra minute or two to mix them together first.

And I always use Bumble Bee Solid White Albacore in Water--Bumble Bee offers responsibly wild caught Albacore that is delicious, versatile, high in protein, and absolutely perfect as the main ingredient in any meal--see their website for full nutritional facts.

Ingredients: 

• 1 5-ounce can of Bumble Bee Solid White Albacore Tuna
• 1 cup of lettuce, chopped
• 1-2 radishes, sliced thinly
• 1/2 of a large cucumber, spiralized or julienned
• 1 medium carrot, julienned
• 5-6 sugar snap peas, sliced
• 1-2 teaspoons chopped fresh cilantro
• 1-2 slices or wedges of fresh lime
• 1/4 of an avocado, sliced
• A drizzle of sesame oil
• 1 teaspoon (more or less depending on heat preference) of Thai chil garlici paste
• Sesame seeds, for garnish
• Salt and pepper, to taste

Instructions: 

1. In a bowl, layer veggies over lettuce and top with drained tuna.
2. Season with salt and pepper, then dress the salad with a little sesame oil.
3. Serve with a small spoonful of Thai chili garlic paste and top with avocado, cilantro, and sesame seeds. Serve with fresh lime wedges.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

My friend Paige came over for dinner and The Bachelorette the other night and I wanted to make something delicious but low-key and easy to make ahead. I make a thing I call "salsa chicken," but haven't posted the recipe here because it's a little simple: you literally just throw chicken and salsa in a crock-pot and cook it for 8 hours. Add a few toppings and some corn tortillas (or lettuce leaves if you're keeping in Paleo) and voila! Crock-pot chicken tacos.

Ingredients:

• About 2 pounds of chicken thighs or breasts
• 1 medium white onion, sliced thinly
• Half a jar of salsa
• Juice of 1 lime
• 3-4 tablespoons Mexican or taco seasoning
• Salt and pepper, to taste
• Corn tortillas or lettuce leaves
• Toppings: avocado, red onion, cilantro, lime wedges, lettuce, salsa, shredded cheese

Instructions:

1. Put sliced onion and chicken in the crock-pot. Season the chicken with salt, pepper, and taco seasoning, then pour half a jar of your favorite salsa on top. Cook on low for about 8 hours--after 5 or 6 hours, remove the chicken, shred with two forks, put it back in, and give the whole thing a stir.
2. Set up your taco bar by placing all toppings in separate ramekins, or just make little piles of them on a cutting board (or some combination of the two). Assemble tacos and enjoy.

I absolutely love entertaining, especially in the summer, and ever since we moved into a place with a backyard, we've been having friends over almost every weekend. Usually I'll pour a couple glasses of wine or grab some beers out of the fridge, but lately I've been itching to serve up some fun cocktails instead. This one is full of bright, tropical flavors and a little hint of elderflower, which makes for the perfect drink to celebrate the start of summer. I kind of love the mix of fruit with floral.

Ingredients: 

• About 2 tablespoons of diced pineapple
• 2-3 thin slices of fresh mango
• 1/4 cup vodka
• 1/4 cup elderflower liquor
• 1 cup orange juice
• A splash of tequila (optional)
• Sliced blood orange, for garnish

Instructions: 

1. Separate the pineapple and mango between two glasses. Muddle the fruit with the end of a wooden spoon. Fill the rest of each glass with ice.
2. In a cocktail shaker full of ice, combine vodka, elderflower, orange juice, and tequila. Shake until it's so cold you don't want to hold it anymore. Pour the cocktail mixture over the ice and give it a stir to incorporate the muddled fruit. Garnish with a slice of blood orange (regular orange would be fine if you can't find blood oranges) and enjoy.

I plan to share more cocktail recipes from now on, so if you have an ingredient you'd like me to work in, let me know. Cheers!