A month ago this time, I was overflowing with greens — chard, kale, mesclun, arugula, cabbage, you name it. The result? I brought salad to every potluck, party and cookout all summer long. Now, I’m going to share my two favorite ways of serving salad — one with dressing from a bottle, made locally; and another using a creamy homemade dressing packed with heart-healthy avocado.
The first salad is a simple mesclun-arugula mix, topped with fresh local New England blueberries and finished off with my favorite dressing: a light, flavorful honey vinaigrette by Burnin’ Love Sauces out of Dartmouth, Mass.
The next salad I found myself making over and over this summer uses the same base, mesclun mix and spicy arugula from my CSA, with a few sliced summer squash (YUM).
To dress this salad, I make a creamy Avocado-Basil Dressing inspired by something I saw in the New York Times a few years ago.
- 1 avodaco, pitted
- 1 clove garlic
- 1/2 cup fresh basil leaves
- juice of 1 or more limes (to taste — I love limes!)
- freshly ground pepper
Blend all ingredients in a mini food processor or blender until smooth (I prefer an immersion blender for soups and sauces). Add water to thin if desired.