Popsicle Society

Hello, my lovely readers!

I know… I’ve been a little quiet again.

Actually, not just a little. 😅

Life has been moving at full speed these past few months. Between work, travelling, and everything else life likes to throw our way, blogging has unfortunately taken a bit of a back seat. I’m still around, though. Every now and then I pop in to reply to your lovely comments, catch up with some of your blogs, and promise myself I’ll be back more often. One day I’ll finally become better at keeping that promise!

Last month was particularly special because I finally crossed something off my travel bucket list: my very first trip to the United States! 🇺🇸

What an incredible experience it was.

We spent time in New York, explored the fascinating Kennedy Space Center in Orlando (an absolute dream for anyone who loves space), and finished our journey in Los Angeles. Every place had its own personality, and every day felt completely different from the previous one. It was one of those trips that I truly believe everyone should experience at least once in their lifetime. Having said that… I also came home knowing there’s still so much more to see. The USA is huge, and I definitely hope this won’t be my last visit.

Now that I’m back… July has arrived.

And here’s my little confession.

Since the beginning of the year I’ve challenged myself to publish one new recipe every month. So far, mission accomplished. Until now.

This month I simply couldn’t decide what to make.

I searched for inspiration, bookmarked recipes, watched videos… and nothing made me think, “Yes! I absolutely want to make this!”

Maybe it’s because Bangkok is currently hot enough to make me question every life decision that involves turning on the oven.

So instead of forcing myself to create a recipe I wasn’t excited about, I thought…

Why not revisit some of my favourite summer salads?

They’re fresh, colourful, healthy, packed with flavour, and perhaps their biggest advantage right now…

No oven. No stove. No sweating in the kitchen.

Just chop, mix, enjoy… and spend the rest of your time somewhere cooler.

Here are six of my favourite salads from the Popsicle Society archives.

🫘 Three Bean Salad

This is one of those salads that actually tastes even better after sitting in the fridge for a while.

You’ll need:

• 1 can of tree beans (kidney beans, cannellini beans, garbanzo beans, or any kind of beans you have on hand)
• Celery
• Peppers
• Lettuce
• Red onion
• Extra virgin olive oil
• Balsamic vinegar
• Salt and pepper

Simply combine everything in a bowl, toss with the dressing and let it chill before serving.

🥗 My Greek Salad

Simple ingredients. Big flavours.

You’ll need:

• Tomatoes
• Cucumber
• Green pepper
• Red or white onion
• Kalamata olives
• Feta cheese
• Extra virgin olive oil
• White wine vinegar or balsamic vinegar
• Oregano

Chop everything into bite-sized pieces, drizzle with extra virgin olive oil, and vinegar, sprinkle with oregano and enjoy.

No complicated dressing needed.

🍅 Caprese Salad

One of Italy’s simplest—and most beautiful—salads.

You’ll need:

• Fresh mozzarella
• Ripe tomatoes
• Fresh basil
• Extra virgin olive oil
• Salt
• Black pepper

Arrange everything on a plate, drizzle generously with olive oil and finish with basil leaves.

Simple really is best sometimes.

❤️ Beetroot & Feta Salad

Sweet, earthy and creamy all at once.

You’ll need:

• Cooked beetroot
• Feta cheese
• Rocket or mixed leaves
• Lemon juice and zest
• Extra virgin olive oil
• Salt & pepper

Prepare a vinaigrette from the lemon juice, zest, extra virgin olive oil, salt & pepper.

Chop the beetroot into cubes and do the same with the feta cheese.

Roughly chop the mixed leaf salad.

Combine beetroot, feta cheese, salad with the lemon vinaigrette and serve.

A salad that always looks far more sophisticated than the effort it requires.

🌿 5-Ingredient Spinach Salad

Probably one of the easiest salads on my blog.

You’ll need:

• Baby spinach leaves
• Roasted walnuts
• Greek feta cheese
• Dried Goji berries
• Kalamata pitted olives
• Extra virgin olive oil
• Balsamic vinegar
• Salt & pepper

To make this salad, gently wash and dry the baby spinach leaves. If you like, soak the dried goji berries for a few minutes in hot water or green tea to soften them. Cut the Greek feta cheese into small cubes, then add everything to a bowl together with the Kalamata olives. Season with extra virgin olive oil, balsamic vinegar, salt and pepper, give it a gentle toss, and enjoy a fresh, healthy salad ready in just a few minutes.

Five main ingredients.

Five minutes.

Done.

🍊 Mixed Leaf Salad with Grapefruit & Roasted Seeds

Refreshing, colourful and full of texture.

You’ll need:

• Mixed leaf salad
• 4-5 radishes
• Seeds (sunflower seeds, sliced almonds)
• 1-2 slices of bread preferably wholegrain with seeds
• 1 pink grapefruit
• Salt & pepper
• Extra virgin olive oil and balsamic vinegar

Cut the bread slices into cubes, then toss them with a drizzle of extra virgin olive oil, salt, pepper, and the seeds. Toast everything in a pan over medium-high heat for 3–4 minutes, or until the bread becomes crunchy. Meanwhile, wash and dry the salad leaves very well. Wash and slice the radishes, then peel and cut the grapefruit into segments by trimming both ends, removing the peel with a sharp knife, and carefully cutting between the membranes to release each piece. Once the croutons, salad leaves, radishes, and grapefruit are ready, place everything in a bowl, season with salt and pepper, and drizzle with good extra virgin olive oil and balsamic vinegar. Your colourful, refreshing, and healthy salad is ready to enjoy!

This one is especially refreshing on those incredibly hot summer afternoons.

Which One Would I Choose?

Honestly?

I don’t think I could.

Each one has its own personality and mood. Some days I crave the freshness of a Greek salad, other days nothing beats a classic Caprese. And whenever I need something a little more filling, the Three Bean Salad always comes to the rescue.

One thing they all have in common?

They remind me that good food doesn’t have to be complicated.

Sometimes the best meals are the simplest ones.

Especially when it’s 35°C outside and even your salad is asking for air conditioning.

I hope one (or more!) of these recipes inspires your next lunch or dinner.

Now I’d love to hear from you…

Which summer salad is your favourite?

Happy summer, happy cooking (or should I say happy not cooking 😉), and hopefully I’ll be back here again very soon.

Bye bye for now,