end of summer salad
While I am always excited for the change of seasons, and seasonally charged, there is also something fun about that time when the seasons blend together.
It’s almost a challenge to create a dish that can straddle both seasons and fit right in on either side.
This is one of those salads. It is equally at home at a summer bbq or on the table for a fall festival.
Ingredients:
1 head of butter lettuce, destemmed, and torn into bite sized pieces
1 clamshell raspberries
1 cucumber, peeled and sliced in halfmoons
1/4 cup peeled, roasted, and salted pistachios
1 shallot, thinly sliced
1/2 jalapeño, minced
1 avocado, sliced and diced
handful of fresh mint leaves
4oz goat cheese, crumbled
1 Tbsp minced shallot
1 clove garlic, minced
1 tsp dried italian parsley
1 tsp dried dill
1/2 tsp salt
1 Tbsp honey
juice of 1 lime
1/3 cup champagne vinegar
1/2 cup avocado oil
Directions:
In a mason, or other lidded jar, combine minced shallot, garlic, parsley, dill, salt, honey, lime juice, vinegar and avocado oil. Shake to combine.
Place torn lettuce in a large bowl. Drizzle dressing over, a little at a time, tossing until leaves are just coated (you may not need all dressing). Add in remaining ingredients and toss gently until just combined.