- 1 corn on the cob, sliced off the cob into a bowl
- 1 long English cucumber, peeled, halved, seeds removed and then sliced
- 1 orange bell pepper, cleaned and large dice
- 2 cups various tomatoes, the orange ones were cherry and called "SunGold", cut in halves or quarters
- 1/2 small red onion, halved and thinly sliced, soaked in vinegar and water, then drained
- 1 avocado, halved with pit removed, then diced
- 1 handful of organic, lemony arugula
- 3 fresh stems and leaves of Swiss Chard from Farmer's Market, sliced thinly
- Fresh cracked pepper and kosher salt, to taste
- 1/2 lime, juiced and tossed over diced avocados
- Organic apple cider vinegar and honey dressing (I bought this at Costco), to taste - use how much you like to dress your salad
Just a slicing, dicing chop fest and then I tossed everything into my largest salad bowl so I could get a good mix of all the ingredients without them falling out the sides of a bowl. (They still did as I always underestimate how many ingredients I'm using). Below is the undressed result.
At dinner time, I dressed, seasoned and checked the seasoning after tasting. All good, and I served. Below is a side plate.
No comments:
Post a Comment