Summer Salad with Lemon Vinaigrette

Looking for a way to make use of your in season produce? Look no further! Vibrant and packed with nutrients, my summer salad with lemon vinaigrette is the perfect recipe to utilize your fresh, in season produce.

Grab the ingredients listed below or substitute with the produce you have on hand. This summer salad is very forgiving, allowing you to mix and match as you please. Don’t have pluots? No problem, grab a peach. Not a fan of cantaloupe? Not to worry, you can sub with watermelon or any other melon you prefer.

The key to my summer salad is to mix and match fruits with vegetables. Vary the colors and textures for maximum nutrients and because that pop of color makes for a beautiful dish.

Benefits of In Season Produce

Go to any major grocery store and I would wager to say that you will come across all types of fruit and vegetables. Some that are in season and some that definitely are not. So why should you choose in season produce when you have access to a variety?

The benefits of choosing in season produce range from the the quality of nutrients to the taste to the color to the cost.

Fruit and vegetables that are in season, especially in your region, are less likely to be processed and preserved. Fresh, less processed produce offer peak quality nutrients. Fruit and vegetable quality can be affected by seasonal changes and other environmental factors. Choose in season produce to reap the maximum nutritional benefits from your fruits and vegetables.

In season fruits and vegetables are more flavorful and colorful. When I try to enjoy a watermelon in the dead of winter in the midwest, I can taste the difference. Not to mention, the color is usually less vibrant.

Let’s not forget price. Especially as we are seeing a rise in food costs, choosing in season produce can help lower your grocery bill. In season produce is plentiful, meaning there is a larger supply and we usually see sales and decreased pricing across the board.

If you try my summer salad with lemon vinaigrette, leave a comment and let me know what you think! How did you adapt this recipe to make it your own?

Recipe:

Dressing Ingredients

• 2 medium lemons, juiced (¼ cup juice)

• 1 clove garlic

• 1 tsp Dijon mustard

• ½ tsp honey

• ¼ cup olive oil

• ½ tsp thyme

• Salt and pepper to taste

Salad Ingredients

• 1 medium cucumber

• 1 medium cantaloupe

• 2 pluots

• 1 green pepper

• 2 stalks celery

• 3 cups spinach or other greens

Directions

1. Mise en Place

• Wash your hands and any surfaces that you will be working on or will come into contact with your ingredients.

• Wash and dry the lemons, cucumber, cantaloupe, pluots, pepper, celery, and spinach. Be sure to separate your clean produce from any unwashed produce.

• Cut the lemons in half and squeeze the juice from each into a small bowl.

• Grate the garlic.

• Thinly slice the cucumber.

• Chop the cantaloupe into small chunks.

• Slice the pluots, pepper, and celery into ½ inch slices.

• Chiffonade the spinach. To do this, stack the leaves, roll them tightly, and slice perpendicularly.

• Measure out the remaining ingredients.

2. Prepare the Dressing

• In a jar, add the lemon juice, garlic, mustard, and honey.

• Stir to combine.

• Add the olive oil, thyme, salt, and pepper.

• Place a lid on the jar and shake well to combine.

3. Prepare the Salad

• In a large bowl, add the cucumbers, cantaloupe, pluots, green peppers, celery, and spinach.

• Toss gently to combine.

4. Serve

• Portion out salad into 4 medium bowls.

• Drizzle dressing over each salad.

• Serve chilled and enjoy!