Summer Garden Salad
This summer garden salad recipe takes advantage of what’s in season – greens, nectarines, grapes, radishes, blueberries, cucumber and pistachios.
I can’t believe that up until a few years ago I rarely ate salads. Confession: I was a sugar/bread-aholic! And the thought of salad as a full meal…well, pshaw!
But now, I eat salads all the time. Wonders never cease! In fact, they’re one of my favorite meals as it’s just so easy to toss a bunch of seasonal produce together in a bowl, mix around and voila – a healthy, well balanced and energizing meal.
With the sunny weather in SoCal right now I’m loving this summer garden salad! It was inspired by a recent lunch at True Food Kitchen in Newport Beach, which I adore. Clean food + inspiring wellness quotes on the wall + beachy vibes make for an awesome lunch.
But I altered their salad a bit with what I had on hand. Again, the beauty of salads! So my version is a mix of salad greens, cucumber, radishes, nectarines, blueberries and grapes. And it’s topped with crunchy pistachios and finished off with a light, lemon vinaigrette.
It may look simple but don’t let looks fool you. This salad is power-packed with antioxidant-loaded produce and the flavor is uber satisfying. You may even want seconds!
- 4 cups mixed salad greens
- 1 white nectarine, sliced
- 10 grapes, halved
- 2 radishes, sliced
- ¼ cup blueberries
- ½ cucumber, peeled, sliced and halved
- ¼ cup pistachios
- Place all ingredients in a large bowl (except the pistachios) and mix together.
- Divide the salad evenly between two plates. Add the pistachios on top.
- Mix together the salad dressing ingredients in a small bowl. Drizzle the salad dressing on top.
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