Happy 4th of July, Neighbors! We hope you all have a safe and enjoyable holiday weekend!
Be sure to bring this refreshing salad to your social distanced picnics, and don't forget to compost the scraps!
For the salad:
2 tbsp toasted pine nuts (you can sub. almonds)
1 large tomato hulled and sliced into 1/4 inch pieces
2 ripe peaches pitted and sliced into 1/4 inch pieces
1/2 small medium onion cut into thin slices
5-6 fresh mint leaves torn into pieces
For the Vinaigrette:
2 tbsp extra virgin olive oil
1/2 tbsp honey
Juice from 1 lemon
Salt/Pepper generous pinch
In a small pan, toast pine nuts on medium for 3-4 minutes, until golden (be careful not to burn). Meanwhile, in a small bowl whisk together vinaigrette ingredients and season to taste. On a plate, arrange tomato, peaches, onion, and mint. Pour vinaigrette over top, and sprinkle with toasted pine nuts. Voila!
Compost Scraps Produced: