My Ultimate Summer Salad
My Ultimate Summer Salad is filled with shaved summer vegetables, strawberries, herbs and crunchy pita chips.
Servings: 6
Ingredients
- 8 oz. baby crisp green leaf lettuce thin ribbons
- 1/2 long English cucumber cut lengthwise, sliced on bias 1/4 inch thick
- 6 oz. sugar snap peas sliced on bias 1/4 inch thick
- 1/4 cup shallot thinly sliced
- 1/3 heaping cup strawberries 1/2 inch pieces
- 1 medium avocado 1/2 pieces
- 1 oz. feta cheese crumbled
- 1/4 cup mint thin ribbons
- 1/4 heaping cup basil thin ribbons
- 8 large pita chips broken
- 4 large chive blossoms broken up (optional)
- balsamic vinegar to drizzle
- extra virgin olive oil to drizzle
Instructions
- In a large bowl, combine the prepared lettuce, cucumber, sugar snap peas, shallot and strawberries.
- Top the salad with avocado, crumbled feta, mint, basil and broken pita chips.
- To separate the chive blooms: using your thumb, index, and middle finger, firmly hold the base of the chive blossom. Use your other hand to twist the flower, freeing the tiny blooms from the base. Separate out the individual blooms and add them to the salad.
- Sparingly drizzle the olive oil and the balsamic vinegar over the salad. Gently toss the salad for ten seconds to fully incorporate the dressing. At this point, you may opt to add a little more oil and vinegar but do so in small increments; it's easy to overdress a salad!
- Serve immediately and enjoy!
Notes
Balsamic Vinegar: Find a balsamic that's thicker and a little sweeter.
Edible Flowers: Edible flowers are a subtle way of adding elegance to your salads. This recipe calls for chive blossoms, but swap it for borage which has a beautiful minty/cucumber flavor.
Storage: If you want to store this salad until serving, make the salad and reserve the pita chips and dressing until right before serving, otherwise the pita chips will get mushy and the dressing will wilt the salad.