Fresh Summer Salad

What You’ll Need:

For the Salad:

• 1 package butter lettuce, torn or chopped

• 1 ripe avocado, cubed

• 2 mini cucumbers, thinly sliced

• 1 peach, cubed

• Kernels from 2 ears of corn (raw or lightly charred—your call!)

• ½ cup cherry tomatoes, halved

• ¼ cup pickled red onions

• ¼ cup walnuts (raw or toasted)

• A handful of microgreens (totally optional, but fun for garnish)

For the White Wine Vinaigrette:

• ¾ cup olive oil

• ⅓ cup white wine vinegar

• 1 tbsp maple syrup

• 1 tbsp Dijon mustard

• 1 small shallot, finely minced

• ½ tsp kosher salt

• ½ tsp black pepper

How to Make It:

1. Mix the Dressing: In a small bowl or jar, whisk together the vinegar, maple syrup, mustard, shallot, salt, and pepper. Slowly add in the olive oil while whisking until it all comes together. Give it a taste and tweak if you need to. Set it aside.

2. Build the Salad: Grab a big salad bowl and start with the butter lettuce. Then layer on the avocado, cucumbers, peaches, corn, tomatoes, and pickled onions. Sprinkle the walnuts over the top and toss on the microgreens if you’re using them.

3. Dress It Up: Drizzle the vinaigrette over the salad just before serving, or keep it on the side if you prefer. Toss gently and dig in right away!

Talk soon,

Mary