the essence of summer salad with an orange, mint and basil dressing
Gluten free. Raw. Vegan.
photo by Morgan Ione Yeager
"The beauty of a chopped salad is you can throw in just about any thing you like! I generally grab whatever is available at my local farmers market over the summer season which includes things like yellow zucchinis, green beans and sungold tomatoes. Blueberries and stone fruits like peaches can be a nice addition and/or nuts and seeds like pistachios or sunflower seeds. Fresh corn is always a winner and so are micro greens if you have access to them. So play around with a few combos and work out which ones you like best. There are no real rules here, just follow your taste buds!"
Some of my favorite things to put together are...
radishes, finely sliced
cherry tomatoes, diced
fresh corn, shucked and scraped off the cob
arugula, roughly chopped
green beans, diced
spring onions, diced
blueberries or peaches, diced
D R E S S I N G (serves 2)
juice of 1 orange
zest of 1/2 orange
1/4 cup olive oil
pinch of sea salt
- FOR THE DRESSING: Throw everything into a food processor and blend. Or chop up the herbs and throw everything into a mason jar (with a lid!) and shake until mixed together. Adding extra of whatever you think it needs to satisfy your taste buds.
- Serve over the salad and eat immediately.
- *OPTION: add a piece of grilled salmon or a couple of hard boiled eggs for a heartier meal.