Eating Seasonally: Summer Abundance Salad

What better way to celebrate the abundance of summer than with a huge salad?! It was so lovely to be able to head out to the garden and gather most of what was needed for this meal. The blueberries, eggs, honey, and chicken were local, and the cucumber, carrots, onions, greens, and herbs were homegrown. Nothing better!

I’ll just be honest- I’m not the biggest fan of salads. Or greens. Or anything that involves me having to eat greens. Okay, except maybe a fruity green smoothie. But other than that, it’s a no go for me. I’ll eat salad maybe 4 times a year, once a season basically. This salad however was quite delicious and I’m thinking I may just have to keep this one on rotation….hmmmm….

The best part is that this salad is fairly customizable. You can simply use any sort of fruit, greens, and proteins that you have on hand. To make this plant-based, you can use beans instead of chicken and omit the egg. I must say however, the combination of chicken, honey mustard and peaches was surprisingly delicious. Not something I would usually think to pair together, but I’m glad I did. I’ll share with you all the goodies I used to make this salad.

What you need:

• Organic lettuce and/or kale

• Organic red onion

• Organic carrots

• Organic cucumbers

• Organic peaches

• Organic blackberries

• Organic blueberries

• Organic cherries

• Organic pastured hard-boiled egg

• Organic pastured chicken

• Honey mustard dressing (1:1 ratio of organic dijon and local honey)

• Pepitas or sunflower seeds for topping

• Cilantro for topping

• Sea salt and pepper

To Make:

Step 1:

Wash and chop your produce as desired, slice the egg and shred the chicken.

Step 2:

Make your honey mustard dressing by combining 1 part organic dijon mustard with 1 part local honey.

Step 3:

Arrange your salad on a plate, drizzle with the dressing and top with seeds if desired, salt, and pepper. Take a moment to slow down and enjoy the season’s nourishing abundance!

Step 4:

Enjoy!