Recipe: Savor Summer with a Homegrown Garden Salad!
In the Garden & Kitchen:
If you're fortunate enough to have a garden or frequent your local farmers' market, you’re probably enjoying a bounty of fresh fruits and vegetables. This season offers the perfect opportunity to create a refreshing and wholesome garden salad that highlights the best of what’s in season.
Why This Salad Rocks:
Seasonal Freshness: This recipe showcases the crisp and sweet flavors of summer vegetables and fruits. Using seasonal produce ensures peak flavor and nutritional benefits.
Garden-to-Table: If you’re harvesting from your own garden, you’ll enjoy the satisfaction of eating what you’ve grown. If not, local farmers' markets in the East Bay are brimming with these fresh ingredients.
Healthful and Delicious: This salad is a fantastic way to get your daily dose of vegetables and fruits. It’s also customizable—feel free to swap in your favorite summer veggies or add other herbs you enjoy.
Ingredients:
· 1 cup cherry tomatoes, halved
· 1 cucumber, diced
· 1 bell pepper (any color), diced
· 1 cup fresh corn kernels (from about 1-2 ears of corn)
· 1 cup snap peas, trimmed and sliced
· 1/2 cup red onion, thinly sliced
· 1 cup mixed greens (such as arugula, spinach, and baby kale)
· 1 avocado, diced
· 1/4 cup crumbled feta cheese (optional)
· 1/4 cup fresh basil leaves, chopped
· 1/4 cup fresh mint leaves, chopped
For the Dressing:
· 1/4 cup extra virgin olive oil
· 2 tablespoons fresh lemon juice
· 1 tablespoon honey
· 1 teaspoon Dijon mustard
· Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Vegetables: Start by prepping your vegetables. If you’re using fresh corn, cook the ears in boiling water for about 5 minutes, then cool them under cold running water. Once cooled, cut the kernels off the cob. Slice the cherry tomatoes, dice the cucumber and bell pepper, and trim and slice the snap peas. Thinly slice the red onion.
2. Assemble the Salad: In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, corn, snap peas, and red onion. Gently toss to mix the ingredients.
3. Add Greens and Herbs: Add the mixed greens, avocado, basil, and mint to the bowl. If you’re using feta cheese, sprinkle it over the top. Give everything a gentle toss to combine.
4. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Taste and adjust seasoning if necessary.
5. Dress the Salad: Drizzle the dressing over the salad just before serving. Toss gently to coat all the ingredients with the dressing.
6. Serve and Enjoy: Serve your garden salad immediately as a light lunch or a refreshing side dish at dinner. This salad pairs wonderfully with grilled chicken, fish, or can be enjoyed on its own.
Embrace the summer season with this simple yet delicious garden salad. It’s a perfect reflection of East Bay’s bountiful harvest and a refreshing addition to any meal. Enjoy the flavors of summer while they’re at their best!
