Growing up I ate a green salad with dinner almost every night. I love a nice big green salad and often start craving them after eating too much junk food, but as I work on eating more locally and seasonally I have eliminated the green salad side dish from our dinners (we still indulge the cravings though). Bah humbug. I want salad all the time, of course they are always better in the summer, especially if you managed to hit a sweet spot where it isn’t too hot for lettuce but the cucumbers and tomatoes are beginning to arrive. The tomatoes I found at the farmer’s market were small but looked promising so I grabbed a few and then we didn’t eat them right away (what! why! oh yeah – ice cream sundae’s on Sunday and asian inspired on Monday). Anyway, Tuesday came and we still had a lot of lettuce from last week’s share, so a big green salad was definitely on the menu to make room for everything else. Luckily we also got two beautiful and delicious cucumbers on Tuesday too. At first this salad looks a little plain, and I’ll admit it didn’t look very promising as I poured the dressing on but the toasted almonds were really all the embellishment that it needed (and a little bit of crusty bread didn’t hurt either).
Salad composed of: CSA lettuce, CSA cucumbers, tomatoes, carrot and toasted almond slivers, topped with vinaigrette