This is not just a summer salad. It is an any season salad. It is a salad that is a meal in itself though. But it is a Summer salad. I’m leaving out the amounts because it’s not hard to figure out how to feed 1, 2, 4 or 20+ people. Adjust as needed. 😉
Spring Mix, Baby Greens or Mesclun.
English cucumber, another burpless variety or a regular cuke, sliced, seeded and chopped.
A small bunch of whole fresh basil leaves.
Cooked baby ears of corn.
3 or 4 bean salad: (kidney, green and wax beans and chickpeas).
Dry oil cured olives.
Cooked artichoke hearts.
Hearts of palm.
Stone crab claw meat cut into chunks, (this is a Florida seasonal delicacy,substitute lump crab meat if need be) lobster tail meat cut into chunks, cooked peeled whole shrimp and squid, (cephalopod) rings.
2 or 3 fresh mangoes cut into chunks.
Several (5 or 6) large fresh strawberries quartered.
In a large bowl, (I like to use a big pewter one I have shaped like a cabbage leaf that stays nice and cool in the fridge until served), gently place all of your salad ingredients.
**Leave some of the mango chunks, strawberries and seafood to garnish the top**
1/4 to 1/2 half cup of Apple cider vinegar
1/8 to 1/4 cup of raw honey.
2 tablespoons juice from fresh squeezed orange.
Sea salt and fresh cracked pepper to taste.
A good pinch (1/2 teaspoon) of Summer savory.
2 sprigs of fresh finely chopped mint.
Extra virgin olive oil.
In a small mixing bowl whisk together the apple cider vinegar, honey, seasonings and fresh herbs. It should thicken up a bit. While whisking, stream the virgin olive oil into the bowl continuously. Continue whisking until the dressing has a medium consistency, not runny but not thick either. Somewhat syrupy.
Serve salad in large salad bowls and drizzle dressing lightly over top.