Apart from sunshine and beaches, summer means wonderful farmers markets. Isn’t it amazing to actually talk to people that grow what you are eating? Thanks to Bea, our Food and Wellness Department director, this all local summer salad is made of apricots, carrots, cucumbers, tomatoes, mixed greens. Explore your local farmers markets and throw together a wonderful salad this week!
Bea’s local Summer Salad (Serves 2)
5 medium apricots
1 medium carrots
1 medium cucumber
1/2 cup grape tomatoes
2 cups arugula
2 cups mixed greens
Salt, to taste
1. Remove pits from apricots. Cut apricots, carrots, cucumbers and tomatoes into bite-sized pieces.
2. Toss arugula and mixed greens in olive oil, balsamic vinegar and salt.
3. Heat pan over medium high heat and cook a sunny-side egg. Serve over tossed greens and enjoy!