It arrived on my doorstep like a gift from the heavens.
An overflowing box of seasonal produce, celebrating the start of summer fruit and veg and saving me from myself.
As soon as it hit the table I unpacked every piece — and then did what any
slightly OCD normal, possibly colour-obsessed, person would do… I created a rainbow of course.
I didn’t realise until it was all packed away again that the fennel should have been turned the other way and now that’s all I see when I look at this photo. On the other hand, as a testament to my growing acceptance of imperfection in exchange for action, I didn’t get everything back out and do it again…
Instead I made salad.
Salad that started to wash away days (weeks?) of mindless picking and eating for the sake of eating, and far too few veggies.
Salad that made me impossibly happy the way only fresh summer fruit and veg can.
And then I made another the next day — but you’ll have to wait a bit longer for that one!
Summer Salad #1 — Radishes, Nectarines, Beans & Cherries
Serves 1 or one dozen, adjust quantities appropriately
- a few radishes
- a handful of sliced flat beans or snow peas
- half a yellow nectarine
- a couple cherries, then a couple more
- half an heirloom tomato
- lettuce and baby greens
- Tangy Mustard Dressing
- almonds, optional
Slice, chop and pit ingredients as necessary. Throw everything into a bowl with a couple handfuls of washed mixed greens and drizzle with dressing just before serving.
Toss in a few almonds if you want a touch more crunch, keep them out if you don’t.
vegan // vegetarian // gluten-free // dairy-free // soy-free // probably paleo // nut-free // almost recipe
Thanks to Sydney Markets for the delivery of summer fruit and veg, it provided the perfect summer salad inspiration. In Australia, pay a visit to your local green grocer for a dose of seasonal colour; in America-land, pin it for when you’re no longer cover in snow (sorry, that wasn’t very nice of me… here, have some pie).