Today's recipe is perfect for mid-summer--light and healthy, and with a bonus crunch. This recipe comes from Christine and John, who have provided so many college comfort food favorites here on the blog.
Bonus note for easy preparation from John:
Lemon juice and shredded ginger freeze well. I put lemon juice in an ice cube tray. When frozen, I dump them into a freezer bag and put them in the freezer so I can take out what I want. To freeze the ginger, shred a big chunk of ginger. Measure it out into teaspoon-sized portions. I wrap each little pile in small pieces of Saran wrap and then put all the packets into a freezer bag and freeze. These are handy for a lot of recipes