Every ingredient in this salad came from our Sunday farmer’s market, except for the dressing. This salad radiates summer. The yellow tomatoes have the perfect sweetness. I am not usually big on tomatoes but I was popping these into my mouth like candy. We tried to tell the kids they were nature’s version of a skittle in hopes that they would try one. They were having nothing of it. Big surprise.
I could eat this salad everyday. You can’t help but feel healthy after a salad like this.
I am sure the Farmer’s Markets in California are going to blow me away. In two weeks we leave Crested Butte with a little heaviness in our hearts for our year in Northern California. We are ready. I love change and it’s definitely something I got from my dad. Even though it makes me a little uneasy, the new experience is always worth it. I can’t think of a more fitting place to study natural and holistic cooking. I look forward to writing about our adventures in California and teaching you what I learn along the way.
My blog is getting a makeover and hopefully by my next post you will see a new and improved Greens and Sweet Things.
- 5-6 Large Kale Leaves
- 5-6 leaves of basil, chiffonade
- 1 cup of green beans
- 1 cup of yellow grape tomatoes
- 1/4 cucumber, sliced and quartered
- 2-3 radishes, thinly sliced
- 1 tbsp white balsamic vinegar
- 3 tbsp Good Olive Oil
- 2 tbsp freshly squeezed orange juice
- salt and pepper
Steam the green beans for 2-3 minutes and then place in a bowl with ice water.
Cut off the thick stem of the kale. Layer the leaves on top of each other and roll them up. Thinly slice the leaves.
Place the kale in a medium bowl. Add the tomatoes, cucumbers, radishes, green beans and basil.
Add the dressing and toss.