In honor of the start of Summer I made a salad to celebrate. I wanted something crunchy, sweet, colorful and most of all healthy. That is how this salad came to be.
Summer Salad Ingredients
3-4 Cups Frisee
2 ears of Corn
6 large strawberries
1/2 cup blueberries
1 cup chopped cherry tomatoes
2 tablespoons plain sunflower seeds
1 tablespoon Extra Virgin Olive Oil
1/2 tablespoon balsamic vinegar
1 teaspoon red wine vinegar
1/2 teaspoon honey
Salt and pepper to taste
Frisee – I know this isn’t the salad green that most people gravitate towards but, this branchy leaf has the right amount of bite to stay strong with the fruits and vegetables that would typically overwhelm spinach or arugula. If you can’t get down with the frisee, I think a crisp romaine could also do the trick.
Corn – For this salad fresh is best and so if you have to use a can, I would skip it entirely. This is a great way to use leftover corn from a dinner earlier in the week. My favorite technique is to wash the ear and dry it and place it on a tin foil square with a small pat of butter, salt and pepper and then twist close the foil. Bake for 30 minutes at 400 degrees or throw it on the grill. For this salad, take a strong knife and shear the corn from the cob.
Strawberries – Wash, halve, quarter. Feel free to taste along the way. When in season strawberries are a favorite sweet snack.
Blueberries – Wash, dry, snack and set aside for salad.
Tomatoes – Wash, halve, sprinkle with a touch of Kosher salt and set aside.
Sunflower seeds – These added an awesome nutty, sunny warmth to the salad if you can imagine such a thing. When toasted (in a muffin tin) these erased the need for cheese or crouton toppings.
For the dressing, in a small bowl mix all ingredients and taste. I like my dressings a bit more acidic so I may use more vinegar than the next gal, so feel free to taste and modify. The goal is to keep it light and simple so that the dressing doesn’t overpower the salad.
When you’re done eating your body will be full from bold, bright, healthy foods!