This gorgeous simple Summer garden salad was made up as I went along, put together with a combination of left-overs and whatever was ready to pick. A quick look in the fridge reminded me to use the bit of brown rice and the last few artichoke hearts from yesterday.
Then I popped out into the garden for the first ripe cherry tomatoes, some basil and rocket leaves and a small yellow courgette with the flower still attached. A few black olives and a little sliced red pepper to complete the bouquet of Summer colours and it was lunch time!
Simple Summer Garden Salad Ingredients
This list is very flexible, let the contents of you fridge and how you fancy lead you on the day.
- Hand full of rocket or mixed salad leaves to line the bowl.
- Some cold, cooked brown rice (quinoa or couscous would also be good)
- One small yellow courgette or squash preferably with the flower ( I used a spiraliser for this to make the pretty little yellow coils – a very handy gadget!)
- Some chopped, sweet red pepper
- A handful of black olives, sliced in half
- Half a jar of sliced artichoke hearts
- One small ripe avocado
- Juice of half a lemon
- Same quantity of olive oil
- 2 tablespoons of apple cider vinegar
- Pinch of salt
- crushed mustard seeds
Assemble the salad as you slice and arrange the variety of ingredients – it can’t help looking pretty, just like a garden bouquet.
To make the dressing, use an old jam jar to mix the juice of half a lemon with the same quantity of extra virgin olive oil, 2 tablespoons of apple cider vinegar to sweeten, a pinch of salt and some crushed mustard seeds. Give it a good shake before you go ahead and drizzle.
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