Short and sweet today guys, short and sweet…
Because, oh my gosh…I am beat! Super excited and happy about all of the balls up in the air around me, but just plain beat nonetheless. I’m feeling behind on some major things, but I’m working through it, and I know that I’ll come out the other end of it on top. Right?!? Cue lots of positive self talk and encouragement from those around me…
I’ve always been a person who does better when I have more ‘must do’ things on my plate rather than less. Because with less, I feel like I have all the time in the world, and then I can’t make the decision on what to start, and then I get distracted, and then I get done about half of what I probably could’ve gotten done had I started with a clear direction in the first place. It can be a bit of a vicious cycle, and one that I am constantly trying to break. It’s a work in progress, but it’s getting there…
So how was everyone’s 4th?!? Did you spend it outside by some water with a cold one in your hand?? With people that you love to share food and laughter with?!? We sure did. We started the day down at the beach with our boards and then ended it over in my parent’s backyard with some burgers and fireworks. It was super chill and relaxing, and I could use about 5 more days of just that in a row. Are you with me? I could also use about 5 days of just this salad after all of the indulging that we did over the weekend. I mean, it’s not like we went crazy over the top or anything, I just feel like my body would give a major thumbs up to an abundance of fresh produce entering its system.
This salad is basically a combination of all of the flavors from the farmer’s stand that I am obsessed with at the present moment. The cherries have been off the hook, the corn has been sweet as can be, and the apricots? I just find them to be the most delicate little beauties that beg to be used in any way that they can. My favorite thing about this salad is the way that all of the flavors and textures pull at each other, creating tension of the palate in every single bite. The tang of the dressing pushes at the sweet stone fruits and corn, yet the slight sweetness from the honey pulls them right back. It’s a beautiful dance that I’m happy to be a part of. And if you try this out, you will be too! ENJOY!
Summer Stone Fruit Kale Salad with Honey Lemon Vinaigrette
- 4 cups fresh chopped kale
- 6 fresh apricots, pitted and sliced
- 1 cup fresh chopped cherries
- 4 green onion
- kernels from 2 ears of fresh corn
- 1 tablespoon honey
- juice from one lemon
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- salt and pepper to taste
- In a small bowl, whisk together the honey, lemon juice, vinegar, thyme, and olive oil. Tasted and season with salt and pepper.
- Place the chopped kale into a large bowl and pour the vinaigrette over top. Use your hands to gently massage the dressing into the kale leaves and set aside for 10 minutes.
- Use a large spoon to gently toss in the apricot slices, cherries, green onion, and corn. Serve along with some crusty bread and ENJOY!