Rusty and I recently started paying attention to the Mediterranean diet, which I prefer to call a “lifestyle” rather than a “diet.” The Mediterranean diet is based on the consumption of fresh and natural foods, and has been around for a long time. It was recently named to be the best diet options of 2023, for both weight loss, heart health, and for lowering cholesterol. Yet, it’s not a diet of deprivation; in fact, it’s a lifestyle of abundance! This recipe is a great and van-friendly example. Enjoy!

Serves 4-6

Ingredients for Gazpacho Salad:

• 2 pints rainbow cherry tomatoes, each sliced in half
• 1 yellow pepper, seeds and pith removed, sliced into bite-size pieces
• 1 sweet red onion, cut in half and sliced into half moons
• 1 European cucumber, diced
• 2 ears raw corn, kernels cut from cob
• One large handful each of chopped parsley and cilantro
• 2 avocados, diced
• 1 cup grated parmesan cheese

Ingredients for dressing:

• 2 Tbs extra virgin olive oil
• 2 Tbs sherry vinegar
• 1 shallot, thinly sliced
• 1 clove garlic, minced

Preparation:

Mix the first seven ingredients in a large glass bowl. Mix dressing ingredients in a small glass measuring pitcher. Pour over salad and toss very gently, and set aside while you make crisps. To make the parmesan crisps, heat a nonstick skillet on medium, then add tablespoons of parmesan to the pan to form round silver-dollar-sized crisps. As they begin to melt, flip them over. They should be golden. You’ll have to work in batches to make around 12 crisps, 2-3 per person. Remove to parchment paper to cool slightly.

To serve, place 1 serving of the salad (about 1 cup) onto a plate. Then top with 2-3 crisps. While this salad makes a delicious, light and healthy meal on its own, you can also add another protein, like poached salmon or seared tuna. Just keep it to small lean portions to stick with the Mediterranean diet lifestyle.