My Kind Of Garden Summer Salad
My Kind Of Garden Summer Salad
Farm-fresh veggies, sweet summer tomatoes, and a spicy-sweet vinaigrette—it’s everything I want in a summer salad.
Ingredients
For the Salad:
- 4 cups farm-fresh lettuce torn into bite-sized pieces
- 1 cucumber thinly sliced or ribboned
- 2 carrots shaved into ribbons with a peeler
- 1 cup ripe summer tomatoes halved or sliced
- ½ cup radish or thinly sliced roasted beet optional, for color
- 2 –3 Tbsp fresh herbs chopped (dill, parsley, or basil—or a mix)
For the Spicy Honey Mustard Vinaigrette:
- 2 Tbsp hot honey
- 1 Tbsp Dijon or whole-grain mustard
- 3 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp fresh lemon juice
- ½ tsp lemon zest
- ½ –1 fresh Thai chili minced (or ¼ tsp chili flakes, to taste)
- Salt and cracked black pepper to taste
Instructions
Prep the Salad:
- Wash and dry all vegetables.
- Arrange lettuce in a shallow bowl or platter.
- Scatter cucumber, carrot ribbons, radish or beet slices, and juicy tomatoes.
- Sprinkle chopped herbs over the top.
Make the Vinaigrette:
- Whisk honey and mustard until smooth.
- Add olive oil, apple cider vinegar, lemon juice, and zest.
- Stir in Thai chili or chili flakes.
- Season with salt and black pepper to taste.
Dress & Serve:
- Drizzle vinaigrette over the salad right before serving.
- Toss gently to coat the vegetables.
- Garnish with extra herbs or toasted seeds if desired.
