Cool Summer Garden Salad
On a hot summer day there's nothing more refreshing than a cool and crisp bowl of salad. Your salad can be made-up of anything and everything from your garden, just don't forget the balsamic mushrooms!
Jeff Mertz
7/10/20241 min read
Cook Time 15 min - Serves 2-3
Ingredients:
1/2 lbs Mushroom of Choice
3 Fresh ears of Corn
1 medium Tomato
3 large leaflets of Kale
1 small/medium Spring Onion (very thinly sliced or minced)
2 sprigs fresh Rosemary
2 Tbsp fresh Thyme
2 cloves Garlic (minced)
Balsamic Vinegar
Olive oil
Fresh squeezed Lemon - (Optional)
Directions:
Dice/chop mushrooms into bite size pieces. Sauté on medium-high heat using only a small amount of olive oil to lubricate the pan. After the mushrooms release their liquid (and start to brown) add about 1-1/2 Tbsp Balsamic Vinegar. Cook for another minute stirring continuously until completely absorbed. Set mushrooms aside in a separate bowl to cool.
Chop up the rest of your ingredients the way you like! Kale is best messaged first before chopping to ensure tenderness.
Mix all ingredients in a serving bowl. Add a tbsp or two of olive oil and salt to taste. Set in the fridge for a couple hours before serving.