Bring on salad season! I don’t know about you, but when the heat really hits in the summer I am so anti-hot food. It makes my face feel all greasy melty sweaty nasty. That’s a lovely image. Now I still enjoy a hot meal… while sitting inside an air-conditioned house, which is really where you will find me most of the time anyway. Look, I’m what Panatone used as a reference for “bright white.” I’m not pale. I’m not light skinned. I’m literally glow in the dark white. And frankly I am a-okay with that. Although it seems to bother others. I constantly get a “you need to get outside more” or the obvious point out of just how white I really am. My thoughts are bright white looks better than burnt, and bright white always looks better than skin cancer. So I’ll just munch on this here salad and you all go about your sunbathing ways. Unless you want to share my umbrella or air-conditioning? Then bring snacks.
*Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see too! *
Looking for another refreshing and simple salad? Check out this Fattoush Salad!
- For the salad:
- 3-4 little gem lettuce heads, halved lengthwise
- radishes, thinly sliced
- cherry tomatoes, halved
- red onion, thinly sliced
- For the dressing:
- 1/3 cup Just Mayo
- 1/2 – 1 teaspoon dijon mustard
- 1/2 – 1 teaspoon apple cider vinegar
- 1 garlic clove, pressed
- 1/2 ounce fresh chives, finely diced
- 1/3 ounce fresh basil, finely diced
- 1/2 – 1 teaspoon honey, agave nectar, or maple syrup (optional)*
- s&p to taste
- water to thin
- Prepare salad with toppings as desired.
- In a small mixing bowl mix all dressing ingredients together, adding water to thin to desired consistency. Dressing is best when made in advance and has had time for the ingredients to mingle. I like to make it a day in advance, but a few hours or immediately work too. Alternatively, the dressing can be blended instead of hand mixed, producing a green goddess-esque dressing.