Simple Summer Salad with Maple-Mustard Vinaigrette

The thermometer may have maxed out at 50 degrees yesterday, but the cool weather hasn't stopped me (if you read my latest post) from longing for summer. Right now, I'd give anything to trade our blustery spring week for a few days like these:

However, while I may not be able to conjure up warmer days for my family, I can create a little sunshine in the kitchen at least!

Last night's dinner was Portobello Steak Fajitas from The Oh She Glows Cookbook - brightly marinated mushroom slices with all our favorite fajita toppings! I substituted a 1/8 tsp chipotle chili powder for the 3/4 tsp of regular chili powder. It brought up the heat just enough to please the adults (although the tiny food critics made it known that they preferred the original version).

We served the vegan fajitas with a large side of my mom's Simple Summer Salad dressed with Maple-Mustard Vinaigrette. I adored this salad growing up. It's like July in a bowl :) And the great thing is that it's totally versatile. Yesterday's version was true to my mom's recipe: 

• 1/2 English cucumber, diced
• corn off 2 ears*
• 1/4 cup cilantro, packed
•  and about a dozen grape tomatoes, sliced

But I've been known to toss in diced bell pepper, jalepenos, black beans, avocado, and even mango! Top salad with a good sprinkle of freshly ground black pepper.

*Note: You can cook corn in the microwave in a pinch. Microwave still in the husks, 3 minutes per ear.

The Maple-Mustard Vinaigrette is just a simple!

• 1 oz apple cider vinegar (Bragg's is our favorite!)
• 1/2 oz olive oil
• 1/2 oz maple syrup
• 1/2 tsp mustard
• a good pinch of salt

Happy Summer (if only in your kitchen)!