The lovely sunny days we had been having were fantastic and absolutely enjoyable.
The side effect of the heat was that it made me lose appetite.
Whatever appetite that was left in the cooler evenings made me crave cold food.
With the abundance of fresh vegetables during the summer time, I created this light salmon salad, taking after the conventional tuna salad.
It was great with bread or crackers, or as filling for sandwich or on its own.
It contained lots of vegetables; and I used fava beans in this — as it was one of the sweetest and freshest beans to have.
Fava beans’ unique flavor was highly prized; however, it was a very low yield produce — 1 lb of fava beans resulted in about 1/3 cup of cooked beans.
Fennel was also used in the salad for its crunchy freshness and mild licorice flavor.