Nothing says summer like a crisp salad made fresh from your garden. This year my garden is popping and I thought it would set the stage nicely for a Strawberry Vinaigrette made with our Strawberry Limoncello Deliciousness. I have outlined below what I used in my salad, but really whatever you are growing, or harvesting at the grocery store, will work just fine. I included purslane in this recipe which is a new discovery for me. This powerfully nutritious succulent that most consider a weed is a fantastic addition both texturally and taste wise to your salad.
- 2 cups of Kale
- 1/2 cup bok choy
- 1/2 spinach
- 2 tiny zucchini
- A couple sprigs of basil
- A couple sprigs of mint
- A couple sprigs of cilantro
- A couple sprigs of purslane
- 2 radishes
- 4 cherry tomatoes
- 1/3 cup Strawberry Limoncello
- 1/3 cup oil (I used sunflower in this salad but olive is a nice choice too)
- 3 TB lemon juice (or to taste)
- Splash of red wine or apple cider vinegar
- Salt & Pepper to taste
Wash the greens thoroughly with cold water. While we all love fresh salad, we don't love dirt as much. Cut the roots off the bok choy. Roughly chop the kale and bok choy into bite size pieces. Clip the leaves off the stalks of the mint and basil. Break the purslane into small bite size pieces. Place all these greens into a large bowl and toss to mix.
Thinly slice the zucchini and the radishes and sprinkle throughout. Quarter the cherry tomatoes and also sprinkle throughout.
Dressing time. Mix all ingredients with a whisk or fork until well blended, pour into the salad and mix, or set aside to individually portion.
Enjoy the vegetables of your labor!