My Go To Summer Salad (and Spring and Fall and Winter too!)
Roasted Brussel Sprouts:
Preheat oven to 400 degrees F. Cut brussel sprouts into wedges. Lay them on a baking sheet and drizzle olive oil over them. Lightly sprinkle salt and pepper on the brussel sprouts. Roast until they become slightly crisp on the outside (about 10 minutes or so).
Equal parts fresh lemon juice and olive oil. Salt and Pepper to taste. Shake vigorously.
To see how I made an Arugula Brussel Sprout Salad On The Go (while traveling) and other travel tips check out: Traveling with a Baby