Two summer salads

Two summer salads

I think I’m probably in the minority when I admit that salads make me happy.

But please don’t get me wrong — I’m not playing high-and-mighty on the food front, boasting a conveniently timely preference for raw vegetables while our country battles its addiction to processed food. (I have my junk food weaknesses, oh, yes. Namely, potato chips — they’re manna, I do believe.  Manna.)

It’s simply that I really, really do like vegetables. A lot. Always have, ever since my awesome brothers introduced me to the wonders of the homegrown tomato when I was but a youngster. Gardening is more than just a hobby — it’s both passion and sustenance. I do consume the things I grow, and happily so.


  • big, double-handful of baby Swiss chard or baby spinach
  • 2 cups cooked farro
  • 1 small cucumber, seeded and sliced
  • 1 small red bell pepper, diced
  • 1/2 avocado, peeled and diced
  • 1 small fennel bulb, very thinly sliced
  • 1-2 baby carrots, thinly sliced
  • 1 tablespoon chia and/or hemp seeds (optional)
  • 1 palmful pepitas or sunflower seeds (raw or roasted – your choice)
  • 1 recipe herbed avocado dressing, below
  • 1/2 avocado, peeled and cut into large chunks
  • 1 scallion, chopped
  • 1 tablespoon roughly chopped basil leaves
  • 1 tablespoon roughly chopped flat leaf parsely
  • 1 tablespoon roughly chopped dill weed (leaves)
  • 1/4 teaspoon salt (plus more as needed)
  • 1 tablespoon white wine or champagne vinegar
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/3 cup extra virgin olive oil (plus more as needed)
  • water
  • 2 pickling-sized cucumbers, sliced in half lengthwise, seeds removed, sliced
  • 1 small red bell pepper, diced
  • 1/2 small red onion, diced
  • 8 to 10 Kalmata or green olives, sliced
  • 2 to 3 ounces feta cheese
  • salt and pepper
  • 1/4 cup red wine vinegar
  • 2 teaspoon honey
  • 1/4 teaspoon salt
Read the whole recipe on