My garden is like a salad bistro from November through April. The weather is perfect and nothing says “al fresco” like a Florida winter. In my garden, I grow a variety of lettuce, brassicas, and roots–all perfect for a healthy salad. However, eating salad every day can get boring. Yes, I said it out loud. I don’t know about you, but “same old, same old” is not in my repertoire.
And why should it be? Gazing out over my garden, I have a plethora of produce to choose from, and none of it boring. Brussels, kale, carrots, and scallions are all delightful on their own, but better combined. Add a dash of pepper, the dressing of your choice, and you’re in business. For this delicacy, I chose a simple Greek vinaigrette. While devouring it, I thought the sweet crisp from a few slivers of green apple would be an amazing addition.
Growing Bok choy? Swap it for the kale or Brussels, add a bit of fresh minced garlic, then mix in a light teriyaki/safflower oil vinaigrette for an Asian spin on this homegrown salad.
Citrus pairs well with spinach and kale. Why not add strawberries for the perfect mix of the powerhouse Vitamin C? No matter which way you go, if you’re growing a salad bistro of your own, consider plucking and chopping and creating your own delectable mix. It’s all good.
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