Building a Summer Picnic Around Salads, Dips and Tea

The cookbook’s Summer Picnic menu is intentionally light and buffet-friendly. It uses tea and lemon water alongside savory squares, guacamole, hummus with chapatis, several salads, and simple desserts.

The menu’s strength is variety without dependence on one hot centerpiece. Sprouted beans, pomegranate and spinach, tabouleh-style grains, bitter greens, and wild rice create different textures and tastes that travel well.

Dips and chutneys help hold the meal together. They give crisp vegetables, breads, and salads a shared set of bright, savory, creamy, and acidic accents without making the picnic feel heavy.

Ingredients

• Two or three salads with different textures
• A bean or hummus-style dip
• A fresh dip such as guacamole
• Chapatis or another portable bread
• Tea and citrus water
• One simple portable dessert

Method

Choose dishes that can be prepared ahead and served at room temperature or cool. Pack dressings and dips separately, keep crisp components dry until serving, and include a bread or savory square so the picnic has enough substance to accompany the salads.