Summer Garden Salad

One of my favorite things during the summer is going to the local market and picking out all the local produce from the farmers. It’s so much fun to see the seasons change through food! I made this salad the other day and it was just the perfect light lunch bursting with summer! Salads are also a great way to clean up any leftover produce in the fridge.

Summer Salad

Ingredients

• 2 big handful of mixed greens or arugula
• 1/2 cup cherry tomatoes, cut in half
• 1/4 fennel, thinly sliced
• 1/2 English cucumber, thinly sliced
• 1 pint blueberries
• 2 tbsp. peppadew peppers
• 1/2 avocado, sliced
• 1/2 fresh mozzarella ball, ripped into medium sized pieces
• 1 handful sunflower seeds
• 1 cup croutons

Directions

Place a large handful of lettuce on each serving plate and add each ingredient to build the salad or mix it all in a bowl and serve on a large platter. I love serving with a spicy honey lemon vinaigrette. But you can do whatever your favorite dressing would be. Serve immediately or keep in the fridge until ready to serve.

Spicy Honey Lemon Vinaigrette

Ingredients

• 2 tbsp. spicy honey (I got one infused with serrano peppers, but however you wish to make it spicy is up to you)
• 1/2 lemon juiced
• 2 tbsp fresh basil, rough chop
• 1/2 cup olive oil
• salt and pepper to taste

Directions

Place the honey, lemon juice and basil in a small bowl and slowly whisk in the olive oil until it all combines and comes together. Season with salt and pepper. Dress the salad right before ready to eat!