Summer Salad Recipe

Prep greens

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Place in a large serving bowl and gently toss to loosen.

Peel (optional) and slice the English cucumber into half-moons about 1/4-inch thick. Add to the bowl with greens.

Rinse the cherry tomatoes and halve them. Add to the bowl.

Thinly slice the radishes and add to the bowl.

If using fresh corn on the cob: boil 3–4 minutes or grill until slightly charred, let cool, then cut kernels off the cob. If using frozen corn, thaw and pat dry. Add 1 cup of kernels to the bowl.

Halve, pit and slice the peaches or nectarines into wedges (about 8 wedges total). Add gently to the salad bowl so fruit pieces remain intact.

Cut the avocado in half, remove the pit, scoop out the flesh and cut into 1/2-inch cubes or slices. Immediately add to the salad and gently toss to combine with greens to avoid browning.

Crumble the feta or goat cheese over the top of the salad.

Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, shaking the pan occasionally, until fragrant and lightly golden. Let cool briefly, then sprinkle over the salad.

Tear the fresh basil leaves and scatter over the salad as a finishing herb.

In a small bowl or jar, combine 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey (or maple syrup), 1 tsp Dijon mustard, 3/4 tsp salt and 1/2 tsp freshly ground black pepper.

Whisk vigorously for 20–30 seconds (or shake in a jar with a tight lid) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a little more lemon for brightness, honey for sweetness, or salt as needed.

Just before serving, drizzle about half of the dressing over the salad and gently toss to coat all ingredients. Add more dressing to taste (reserve any leftover dressing for the table).