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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.
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Author: Hong Thaimee

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.