Fall is almost here and I wish I could say I feel it, but with the weather in LA still sizzling away, I really can’t feel Fall coming…but I do yearn for it! Seriously. While most people are trying to savor the last bits of summer, I’m just patiently waiting for the crispy and chilly air to push its way into California. So today we have a no baking and cooking recipe for those of you still sweltering away in the heat or even for those who want to hang on to the last bits of summer for as long as possible. Our End of Summer Salad is not only so darn easy to make, but it’s also incredibly light and refreshing.
I really like this salad this time of year, when summer fruits are super ripe and on thier last leg before they’re gone until next year…specifically the peach sitch in this recipe. I love having this for a light lunch or throwing some protein on it for an equally light, but slightly more well rounded dinner. This dish seriously takes 10 minutes to make and the vinaigrette is enough to last for several different uses, which I also love. Enjoy! xx, Jenny
Ingredients: 2 heaping cups of greens of choice (such as baby kale, arugula, watercress, etc) Directions:
End of Summer Fruit Salad
Serves 3 to 5
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
2 teaspoons Dijon mustard
1 garlic clove, minced
2/3 cup extra virgin olive oil
salt and pepper to taste
1 yellow peach, seeded and cut into thin wedges
1 cup blueberries
1/4 small, seedless watermelon, cut into 1/2 inch cubes
4 ounces crumbled feta
cracked black pepper
1. For lemon vinaigrette: Place all ingredients, except oil, into a mixing bowl and whisk together. While whisking, pour oil into the mixture in a slow and steady stream until fully incorporated and well blended. Adjust seasonings.
2. Place all salad ingredients, except feta, lemon zest and mint leaves into a large mixing bowl and toss together. Transfer mixture to a platter or individual plates and toss together.
3. Drizzle the salad with some of the vinaigrette and top with crumbled feta, lemon zest and mint leaves. Finish with cracked black pepper and serve.
2 heaping cups of greens of choice (such as baby kale, arugula, watercress, etc)