Lon’s Summer Salad
Not too long ago I was at a beautiful summer San Diego wedding and found myself standing behind this very opinionated, and slightly inebriated, gentlemen in the buffet line.
I heard this guy say, “Ewww. Who puts fruit in a salad? I don’t get that.”
He pontificated his anti-fruit-in-salad monologue during the entire buffet line.
It made me think how sad it was that this guy, clearly no longer an eight year old, refused to try anything new.
Then I remembered it wasn’t too long ago that I wasn’t into trying new things either.
For a brief second I thought about how he would feel about my website on cooking and how it wouldn’t apply to him.
As I thought about it more, people looking for something new generally don’t go searching websites for what they always eat. Most actually are looking to try something new. And it doesn’t necessarily have to be fruit in salad. Just something new.
The following day, I had to laugh when my wonderful friend, Lon, brought this salad over. Of course, it had fruit in it.
And it was delicious.
It’s as easy as any salad to make. Chop, toss and serve.
But this salad offers a unique medley of flavors and textures that was well worth acclaim.
Lon's Summer Salad
- 1 cup arugula
- 1 cup Romaine lettuce, chopped
- 1/2 cup mico greens
- 2 stalks celery, chopped
- 2 whole tomatoes, chopped and seeded
- 1/2 cup fresh mozzerella (bite size or shredded)
- 1/4 cup dried cranberries
- 1 Tbsp sunflower seeds
- 1/3 cup freshly chopped basil
- 1/3 cup freshly chopped cilantro
- 2 whole avocados, chopped
- Toss all ingredients together.
- Serve with your favorite dressing. (I like it sprinkled with a simple rice vinegar, extra virgin olive oil and salt to taste dressing.)