I'm in love with this photo of Herb Salad that I found on the website,
www.101cookbooks.com. This is why I love summer (just get rid of the humidity, please!)
Here's the recipe, if you'd like to try it...I plan to make it for dinner later this week.
Hopefully, I can eat local by making it over to the Nashville Farmer's Market or the East Nashville market at Turnip Truck later this week to pick up some fresh, Tennessee-grown veggies. The basil I already have growing in my garden!
The dressing really sounds delicious!
2 ears sweet corn, husked
1 big handful lettuce, torn into bite-sized pieces
3 big handfuls green beans or haricots vert, blanched for 20 seconds in boiling salted water, cooled completely under cold water
1/2 red onion, thinly sliced
1 bunch of chives, finely chopped
1 handful cilantro, loosely chopped
1 small handful of small/medium basil leaves
1 handful of pepitas, toasted
fine-grain sea salt
1 clove garlic, peeled
1/3 cup Greek yogurt1 tablespoon lemon juice
1 medium avocado
Cut each ear of corn in half and carefully cut kernels from cobs. Combine the corn, lettuce, green beans, red onion, herbs, and pepitas in a large bowl.
Now make the avocado dressing by sprinkling a big pinch of salt on the garlic clove. Chop and crush it into a paste. Place the garlic in a medium bowl along with the yogurt, lemon juice, and avocado. Puree with a hand blender. Taste, add salt one pinch at a time until properly seasoned. If you aren't dressing the salad immediately, cover with plastic, pressing into the top of the dressing to prevent browning.
Gently toss the ingredients with a couple big dollops of the avocado dressing. Taste, add a bit of salt and/or more dressing if needed.
Serves about 6-8.
