Fresh tomatoes still warm from the sun. Kale, romaine lettuce, cucumbers, and green onions crisp and bright green. Carrots that grow in funny shapes; some long and skinny, some as wide as they are tall. Fresh herbs like basil and parsley that grow so fast you can hardly keep up with them. Homegrown veggies straight from the garden…these are a few of my favorite things. Summer is upon us and I can’t wait!
Let’s start a revolution against drowning beautiful and delicious salads in loads of salad dressings! By adding some fresh herbs right into the salad and drizzling some olive oil and balsamic vinegar over top you bring out all the flavors without masking them. It’s poetic really. I’ve convinced my oldest to skip the Ranch dressing and experiment with citruses or vinegar, salt and pepper, and healthy oils. He’s a believer. Now if only I could convince the younger ones.
Serves 4-6
1 small head romaine lettuce,rinsed and roughly chopped
1 bunch kale (4-5), stems removed, rinsed, and roughly chopped
3-4 basil leaves, rinsed and roughly chopped
2-3 sprigs parsley, leaves removed and roughly chopped
1-2 large tomatoes, cut into wedges
2-3 carrots, chopped
2 green onions, chopped (you can use the green all the way down to the white)
1-2 cucumbers, peeled and sliced (cut off the ends and rub it in a circular motion on the end of the cucumber. White stuff will begin to form around the end. This removes any bitterness in the cucumber. Rinse and proceed to chop).
1 ripe avocado, pitted and sliced
handful frozen peas or fresh peas, removed from the pod.
Parmesan cheese or fresh mozzarella (opt.)
Toss the salad together. Set out in a big bowl next to a bottle of balsamic vinegar or a bowl of fresh lemons (quartered), extra virgin olive oil, sea salt, and black pepper. Let everyone pile their plate with yummy salad and dress up theirs the way they like it. A little drizzle of acidity, a healthy drizzle of oil, salt and pepper to taste. Simple, delicious, healthy, unadulterated goodness!
Enjoy!
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