Dawn’s Ultimate Summer Salad
This photo & recipe comes from Dawn Blatner!
Listen here for her previous episode on the Kefi L!fe Podcast!
INGREDIENTS (serves 10)
12 ounces of assorted salad greens (~3 containers)
optional: broccoli microgreens
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
8 tablespoons slivered almonds
3 plums, pit removed & thinly sliced
1/4 cup thinly sliced red onion
4 ounces goat cheese
4 tablespoons olive oil
2 tablespoons fresh lemon juice or red wine vinegar
sea salt & pepper, to taste
DIRECTIONS
Put salad greens on a large platter or in a large bowl.
Layer on top of the greens: optional microgreens, basil, mint, almonds, plums, red onion, and goat cheese.
When it's time to eat, drizzle with olive oil, lemon juice, salt, and pepper.
PRO-TIPS FROM DAWN:
These are the ingredients I used to make a BIG salad for 10 people. You can easily decrease this if you don't have quite as many people.
I have been on a kick lately of serving salad on a LARGE PLATTER instead of a bowl. I like how you can see all the ingredients & nothing sinks to the bottom!
I don't toss this salad because I like how the layers look.
I used 3 different containers of salad greens, I love to mix & match.
Do not skip the mint or basil! It makes the salad so fresh.
Instead of plums you can use peaches or nectarines.
I served the red onion on the side to accommodate non-onion eaters, but I love them on the salad.
Goat cheese is pretty soft, so I use my fingers to make small pieces to pop on the salad.