Now that summer is finally here, I am really in the mood for fresh produce. And June is National Fresh Fruit and Vegetable Month! So it seems fitting to toss together a salad that has both!
Note, however, that the leftovers were a little disappointing. Conclusion: This salad is better if eaten the same day it is made. This can be a bit tough during the week since there is a lot of chopping involved. I don’t know about you, but I am not in the mood to do a lot of chopping after a long day at work. You could opt to chop everything and keep it stored separate and mix it last minute. You could also spoon your desired serving into a lettuce cup and drizzle the dressing on top, add strips of fresh basil and mint on top.
Recipe:
2 med cucumbers
5 strawberries
1 c grapes
1 sm red pepper
8-10 basil leaves
5-6 mint leaves
2 T olive oil
2.5 T lime juice
1/2 t salt
2-3 t sunflower seeds
Chop or slice all fruit and veg to your liking and toss with remaining ingredients. Go! Get after it! It’s National Fresh Fruit and Vegetable Month!
-by Regan Briggs, Executive Chef at The Windsor Hotel