When it’s too hot to cook, try serving a summery salad for your main meal. Not just a simple garden salad, mind you, but a satisfying bowl layered with crisp veggies, grains or legumes and leafy herbs. The combination is fresh, filling and light — guaranteed to hit the spot on a warm day.

This bowl includes classic summer veggies like sweet corn, sun-ripened tomatoes and creamy avocado. They are tumbled together with protein-rich quinoa and then mounded over a bed of massaged kale. Yes, even kale enjoys a nice massage. Simply rubbing the leaves with a drizzle of oil and citrus juice, along with a pinch of salt, will soften the hearty leaves and tame their earthy flavor.

There’s no need to cook the corn. Summer corn is juicy, crisp and sweet, adding refreshing texture to the nutty quinoa.

As always, the ingredients can be tweaked your taste. For instance, feel free to substitute another healthy grain for the quinoa, such as wild rice or bulgur. Or add more tender greens to the mix, such as arugula or spinach — just omit the massaging step.

Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in Marin. Visit TasteFood at TasteFoodblog.com.