I almost feel dirty posting this since I’m presently at O’Hare airport chowing down on a bacon hamburger (sans cheese!) and fries. However, this delicious, seasonal salad reminds me of my commitment to local food and enjoying in-season produce. Last weekend I visited the Farmer’s Market and nearly fell over at the abundance of purple basil, Tuscan kale and heaps and heaps of pea shoots. For $20 I scored loads of fresh veggies — so much so that I’m hauling in seven pounds of kale to share with my office mates. Talk about PAYING IT FORWARD.
Anyway, this salad was what was necessary on a hot day. Cool sweet fruits juxtaposed with bitter greens and tender pea shoots. You’ll love the tastes and textures of this complex salad that literally takes minutes to make!
2 cups mixed kale (Tuscan/curly)
1/4 cup pea shoots
1/4 cup packed basil
1 nectarine, sliced in chunks
1/2 cup strawberries, sliced
2 tsp fresh lime juice (don’t you even think about buying that lime in a bottle nonsense!)
1 tbsp honey
1 tsp pistachio oil
Salt/pepper to taste
DIRECTIONS: Whisk the lime juice, honey, oil, salt/pepper and coat the salad generously.