The Dish | Summer Salad

As the stone fruit is hitting the stands, this is a favorite salad for these warm summer days. You can serve as a side, or add protein and make it an entrée. You can substitute any fruit you have on hand for the peaches or nectarines. I have substituted black berries, blueberries and strawberries. Stay cool this week!

INGREDIENTS:

  • 5 handfuls of arugula or red butter leafed lettuce
  • 2 sliced nectarines
  • 1 diced avocado
  • ½ cup green onions diced
  • ½ cup chopped fresh basil
  • ½ cup salted and roasted sunflower seeds
  • ½ cup crumbled goat cheese

Optional:

  • ½ cup cooked diced pancetta
  • Diced grilled chicken or flank steak

Dressing:

  • 1 T Champagne vinegar
  • 1 tsp Dijon mustard
  • 2 T olive oil
  • Salt and pepper to taste

DIRECTIONS:

  • Whisk up the vinegar, mustard and salt/pepper in bottom of salad bowl.
  • Add arugula, nectarines, avocados, green onion, basil, goat cheese and sunflower seeds. Mix together right before serving.
  • You can add the pancetta, chicken or steak to make it more of a entrée. Just double salad ingredients if you plan for this to be your entrée.

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