Summer goals: eating as much salad as possible. What I love about this time of year is all the new produce at the farmer’s market or grocery store. I grab whatever is at my farmer’s market, but grab whatever is local, fresh, and beautiful in your region. I’ve started with the base of butter lettuce and watercress, added beautiful heirloom paper-thin beets, chunks of yellow tomatoes, julienned pea pods, ripe summer plums, pear tomatoes, Persian cucumbers, pickled red onion, Kalamata olives, shreds of leftover roasted chicken, and slices of avocado. My special trick is sliced red onion, marinated in olive oil, a bit of red wine vinegar, sprinkles of oregano, salt and pepper. I lightly dress the salad with the vinaigrette from the red onion marinade and then finish it off with an avocado citrus vinaigrette. I just love this salad so much and wanted to make two versions – one whole30 and one non-compliant with feta and a homemade date vinaigrette dressing (recipe below).

 

Equipment