Eat your fruits and veggies – mom’s advice sticks with us, so return the favor and serve her a bowlful of yum that’s sweet, tart and full of good health.
It’s blueberry, cantaloupe and peach season in Florida, so look for locally grown goodies to chop and toss in this super-easy salad – the recipe comes from “Field to Feast, Recipes Celebrating Florida’s Farmers, Chefs, and Artisans,” (co-authored by diva Pam Brandon). Buttery Bibb lettuce provides a backbeat that lets the fruit sing.
The delightful dressing brings in more goodness with fresh mint and limes. Just don’t overdress – another bit of mom advice, but this time we mean the salad, not you.
Summer Fruit Salad with Fresh Mint Dressing
Serves 4
1/4 to 1/2 cup fresh mint leaves, stems removed, minced
1/2 teaspoon lime zest
1/4 cup fresh lime juice
2 tablespoons sugar
1/2 teaspoon coarse salt
1/4 cup vegetable oil
1 3/4 cups fresh blueberries
1 large Florida peach, pitted and sliced
1/2 large cantaloupe, cut into bite-sized pieces
1 head Bibb lettuce, torn into bite-size pieces, about 3 cups
Whisk together mint, lime zest, lime juice, sugar and salt in a small bowl. Whisk in oil; set aside.
Combine blueberries, peach and cantaloupe in a large bowl; gently toss with dressing. Refrigerate for 30 minutes.
To serve, place lettuce in a large bowl, top with marinated fruit and dressing, and gently toss to combine. Serve immediately.
Diva confession: Remember, recipes are guidelines, they’re not carved in stone. If you don’t like or can’t find a specific ingredient, improvise. For instance, instead of blueberries, use strawberries in this recipe. Skip the cantaloupe if you don’t love melon. This goes for any recipe. Make it your own.
