As the days get longer and the weather heats up, we're moving as many meals as possible al fresco! We collaborated with Mia Syn (@nutritionbymia) to create the perfect summer lunch. Fresh and filling, here's all you need to know to whip up a balanced summertime bowl. 

Ingredients:

Bowl:

• 1 corn on the cob, grilled
• 1 medium zucchini, cut into ribbons using a mandolin slicer
• 1/2 cup quinoa, cooked
• 2 tbsp mozzarella pearls
• 4 oz. salmon filet
• 1 tbsp O-Live olive oil

Summer Salsa:

• 1/3 cup strawberries, diced
• 1/3 cup cucumber, diced
• 1/4 cup apricot, diced
• 1/2 lime, juiced
• 2 tbsp basil, minced

Pesto: 

• 1 cup basil
• 1 garlic clove
• 1/4 cup raw cashews
• 1/4 cup grated cheese
• 1/3 cup O-Live
• salt and pepper to taste

Directions:

1. Preheat the oven to 450 F.
2. Brush salmon with O-live olive oil and place skin side down on a parchment paper lined baking sheet. Bake salmon until cooked through (about 10-12 minutes depending on thickness). Set aside. 
3. Add pesto ingredients to a food processor and process until smooth. Set aside.
4. Add salsa ingredients to a mixing bowl and toss to combine. Set aside.
5. Transfer all ingredients to a serving bowl.

Notes:

**Serves 1**