End of Summer Time Salad
As the summer ends and fall begins, it’s nice to take the last of my garden bounty, whatever is lying around in the fridge, and bring back summer for one last day. Combining fresh produce like green onions, bell peppers, and cherry tomatoes from the garden with leftovers can be surprising and delightful. When combined with a bit of jalapeño, cilantro, some ears of corn, an avocado, and apricots, the mix is a nutritious end of summer salad with terrific color, smell, taste and appearance.
Reminiscing over the past three months of summer, I recount the happy days having dinner on the deck with my boys. I am amazed at how they have grown into young men. Jon spent the summer waiting tables at a local restaurant, making new friends and gaining experience on the job. Matthew traveled with me to England to attend my nieces wedding. He stayed with his uncle and enjoyed the English summer before returning home in late August. My youngest son James, who is 15 and the tallest in the family at six foot one, has long hair and a goatee. His best friend Ben nicknamed him Jesus. He started his first job as a pool attendant, working most days in the heat and humidity. He did get the odd dip in the pool with his friends and made pocket money along the way. I have to admit I’m a very proud father.
Summer days can always be replayed in your mind. Add a beautiful meal and the memories become reality again, even if for a brief moment. As fall begins, it will be interesting to watch my boys over the next three months and see what exciting times await them. Enjoy your family time and happy memories.
End of Summer Time Salad
Serves 4
Ingredients:
1 fresh lime, juice & zest of
1/4 cup extra-virgin olive oil
1 teaspoon honey
1 green onion, thinly sliced
½ jalapeño, seeded and thinly sliced
1 tablespoon coarsely chopped cilantro
Sea salt
Black pepper
1 cup cook shrimp
1 cup Edamame
1 cup fresh corn kernels (raw, from 2 ears)
2 Apricots or 2 North Carolina peaches, cut into thin wedges
1 avocado, cut into 1/2-inch cubes
1 large orange bell pepper, finely julienned
1 cup heirloom cherry tomatoes, halved
Directions:In a large bowl, whisk the lime zest and juice with the olive oil and honey; add the green onion, jalapeño and cilantro; season with salt and a twist of black pepper.Gently fold in the shrimp, edamame beans, corn, apricots, avocado, orange pepper and tomatoes. Place the finished salad into a large salad bowl or onto four serving plates and serve.