Sunday Summer Salad

July 26, 2009

At the end of a hot, sticky weekend, all I wanted was a bright summer salad.  Simple.  Easy.  Full of flavor.

I started by gathering up my ingredients:

  • 2 handfuls of baby spinach
  • 1 tomato
  • 1 avocado
  • 1 handful of Genoa salami
  • 1 handful of baby bella mushrooms
  • 1 handful of brussel sprouts
  • Goat cheese
  • Herbs —  Paprika, onion powder, salt, pepper, sesame seeds, red pepper flakes

Then, I chopped up the mushrooms and quartered the sprouts.  A few minutes in a pan with a little butter, salt and pepper, and they were softened and just beginning to caramelize.

Mushrooms and Sprouts

Mushrooms and Sprouts

In a salad bowl, I mixed up baby spinach, diced tomato, slices of avocado, chopped salami and the cooked mushrooms and sprouts.   I usually have a small jar of homemade honey mustard vinaigrette sitting in my fridge for nights like this, but you could use your favorite dressing.



The next step is what makes this salad a perfect end to a summer weekend.  I really liked baked goat cheese.  You cut 1/4 to 1/2 inch slices and then roll them in whatever herbs and spices make you happy.  Pop them in a 350° oven for about 10 minutes.  Let them sit on the baking sheet for a few minutes before you try to move them, or they’re likely to crack (still tasty…just less pretty).

Sunday Summer Salad

Sunday Summer Salad

This would be perfectly paired with a glass of white wine and some garlic bread.


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