What’s on hand chilled summer salad answers the “Hey summer, what’s for dinner?” question.
Most evenings our summer appetites lean toward lighter fare as the temps of those hot summer mornings, afternoons, and nights have a way of slowing down the pace as well as the need for heavy dishes.
Who needs or wants to be in the kitchen slaving over a hot stove when there’s a lot of patio sitting, summer sippin’ and outdoor living to do.
“The time you enjoy wasting is not wasted time.”
To the cupboard and fridge we go for ingredients to make a what’s on hand chilled summer salad.
Baby field greens topped with tuna serve as the flavor foundation.
Leftover crispy fried bacon from breakfast makes the cut. I spotted a cucumber in the crisper to go with the garden tomatoes and red onion slices.
Take a nice avocado, peel, scoop out the meat into a bowl and mash it with a fork. To this add a heaping tablespoon of mayonnaise and a generous squeeze of fresh lemon.
Lemon wakes up the flavors with a c’est si bon all its own.
Feta cheese crumbles bring more flavor into the mix.
Fresh sliced strawberries and fresh chopped Louisiana peaches drizzled with honey round out the melange.
Position the Feta, fruit and red onion slices on the sides of the salad plates so the diners can incorporate the flavors as desired.
Now for what I consider the ultimate dressing discovery of the summer salad season.
There’s buttermilk ranch dressing and then there’s basil buttermilk ranch dressing. This dressed up take on Hidden Valley buttermilk ranch dressing is the new house dressing at Places In The Home.
Fresh basil and lemon juice produce a bright flavor pairing- a combination perfect for summer.
Tangy (that’s buttermilk!) meets fresh meets zing meets damn, that’s good!
Basil Buttermilk Ranch Dressing
¾ cup mayonnaise (I used Duke’s in this recipe)
½ cup buttermilk
1 packet Original Hidden Valley Ranch Buttermilk Recipe
¼ teaspoon fine black pepper
2 tablespoons basil, finely chopped
1 teaspoon lemon juice
Combine all ingredients together. Cover and refrigerate for at least one hour before using, allowing flavors to marry.
Hey summer, what’s for dinner? Think summer salads.