Farmers Market Grab

Summer is on its way out which means there are just a few weeks left to take advantage of the crisp, sweet flavors that define it. I picked these up at the market yesterday and made the following salad for lunch. I served the leftover strawberries sliced with a balsamic vinegar reduction for dinner’s desert.

Summer Strawberry Salad:

Serves 2-4

5 oz romaine lettuce

1 avocado

1 cup of strawberries, hulled and quartered

1 heirloom tomato, diced

1 Tbsp chiffonade of basil and/or mint

1 Tbsp sunflower seeds, dry toasted in skillet

1 Tbsp raw flax seeds, ground in the blender

Pink Himalayan sea salt and pepper

Extra virgin olive oil


Tear the lettuces or plate them whole. Garnish with the diced avocado, strawberries, tomato, basil and seeds. Season to taste with pink Himalayan sea salt and pepper, and drizzle with extra virigin olive oil and the juice of half of a lemon

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