Fruity Summer Dinner: Fig Salad, Avocado Potato Salad, and Fruity BBQ’d Tofu

It’s a rainy day in Vancouver which made me inspired to make a bright, sunny dinner. I started with a fruity salad with sliced fig, avocado, butter lettuce, white peaches, and nectarine drizzled with a fig vinaigrette.

I then felt the need to go big with bright, fruity and summery- partly because I was on a roll and partly because someone was asking me when my next post was going to be. (Here you go DL!)

I fried up some sliced tofu with BBQ sauce and served with a slice of pineapple, slightly over-steamed Bok Choy (oops), and cubed nectarines.

A summer dinner really isn’t complete without salted and buttered corn on the cob:

Finally, I found this recipe for vegan potato salad and adjusted it because of the ingredients I had in the fridge:

• 2 large nugget potatoes (chopped and steamed)
• 1 avocado mixed with the juice of half a lime, a dash of salt, a cubed tomato, sliced white onion, one spoonful of veganaise, a dash of cayenne pepper, and I chopped up the centre stem of some of the leftover butter lettuce for some crunch

It’s basically baked potatoes with guacamole sauce and it was great!
I really thought that having a fruity dinner would be light and filling but having three servings of everything with two glasses of red wine didn’t leave me feeling light and energized. So I’m now working on my third glass since I’m already in stretchy pants.