The Most Abundant Summer Salad

Summer is the best time to eat, in my opinion

There is nothing better than eating what’s in season. This summer I’ve subscribed to a CSA which stands for Community Supported Agriculture and is a way to support farms in your area by committing to a subscription and getting a weekly box filled with the most beautiful and local foods you can buy. I’ve loved our experience this summer and highly suggest you find one in your area. This salad uses a lot of what came in last week’s box. Keep reading for the most epic combo that is finished off with a preserved lemon vinaigrette that is really the icing on top.

Salad Ingredients:

• Mixed greens of your choice - anything works really but here I used mixed greens

• Handful of baby tomatoes or up to one pint depending on many people you’re feeding

• Handful of red onion cut with a mandolin if possible

• Sliced peaches - 1/2 to a whole depending on how big of a salad you’re making

• Sliced avocado - 1/2 to a whole again depending on many people you’re feeding

• 1 whole cucumber sliced with a mandolin if possible

• 1 ear of corn shaved off and crumbled into pieces

• 2-3 oz of crumbled sheep or goat feta

• 1/2 - 1 jalapeno sliced with a mandolin if possible - remove seeds if sensitive to spice

• edible flowers for decoration

Preserved Lemon Vinaigrette Ingredients:

• 1/3 cup olive oil

• 2-3 tbsp orange blossom vinegar - this is my favorite! You can sub white or apple cider vinegar but it will loose the subtle orange blossom undertones.

• Small handful parsley

• 1 tsp thyme dried or fresh

• 1/2 tsp maple syrup

• 2 tbsp lemon juice

• 1 tsp preserved lemon juice

• 1/2 preserved lemon, seeds removed

• Salt and fresh ground pepper to taste

Method:

• Prep all salad ingredients and layer them one by one in a large serving bowl. You can size the amount of each ingredient up or down depending on how many people you’re feeding.

• Place all dressing ingredients in a blender and blend on high until smooth.

• Dress salad to taste, garnish with edible flowers, take in the beauty and enjoy!

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I made this salad for a party last week and it was a total hit. It was so colorful and the edible flowers really took it to the next level. If you’re looking to learn a little bit more about edible flowers you can check this article out by the OG of cooking, Martha Stewart. I hope you enjoy this as much as we did - if you make this and love it, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!

xx, Ashley