I cook and bake less in the summer than I do in other seasons. Perhaps the hot weather outside prompts me to eat more refreshing fruits and lighter, healthier meals. It helps that all the best produce is available this season.
One of the salads that I enjoy the most originated from Indonesia. It consists of boiled or blanched vegetables—usually green beans, bean sprouts, potatoes and cucumbers—served with peanut dressing. Typically, a tad bit of protein like boiled eggs and tofu are added. This salad is a perfect vegetarian meal, although you can take it a step further by adding cooked chicken or cooked shrimp.