The Montauk Brazilian Bikini Lunch: Hummus and Mesclun Salad
Dial Up The Satisfaction of Your Salads
Posted July 20th, 2010 by noelle | View Comments
The Eastern End of Long Island in the summer, particularly Montauk, is well-known for many things, including its beautiful rocky coastline and its consistent surf. It is also celebrated for its farm fresh foods in the summer. Here is what some of the health beauties eat year-round at lunch to maintain their daytime energy levels. The hummus adds a savory satisfaction and a bit of protein outside of your typical meat, fish and eggs. The abundance of leafy greens, of course, act like little scrub brushes – the perfect aide to your bod’s housecleaning work.
The Montauk Brazilian Bikini Lunch: Hummus and Mesclun Salad
Serves: 2, generously (~350 calories per serving)
Ingredients
1 1″ cube of Feta Cheese (try and find sheep + goat feta if you can)
1 ear raw corn, kernels removed
1/2 cup hummus
1 cup sugar snap peas, ends trimmed
1/2 cup cherry tomatoes, sliced in half
1 large lemon
1 tablespoon extra virgin olive oil
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Leafy greens do an excellent job binding together with gunk and toxins in your digestive tract. You are not truly cleansing, unless you are digging up AND releasing waste from your body.
- Hummus adds a savory satisfaction and a bit of protein outside of your typical meat, fish and eggs.
- Extra virgin olive oil, a good quality fat, is great to enjoy in moderation. Good quality fats (including avocados, extra virgin olive oil and coconuts), enjoyed in moderation, will actually store in the body as energy and not fat which helps you lose weight in the long run.
Directions
Combine mesclun leaves, corn, snap peas and cherry tomatoes into a large salad bowl. Toss well. Add the juice from one large lemon and the olive oil. Toss again. Divide the salad between two bowels and scoop 1/4 cup of hummus on top of each salad. Pull out your beach chair, sit down and enjoy!
