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Tuesday, July 12, 2016

Minty Salad: Make It From Scratch Herb Garden

Hiya! Today I have a great summer lunch recipe that uses our fresh spearmint leaves. It's got a complex flavor profile and is refreshing, light, and delicious.

Minty Salad
Serves 2

1 orange or 2 clementines, cut into 1-inch pieces
1/4 cup red onion, diced
1 cucumber, peeled and diced
1/8 cup spearmint leaves, washed and chopped
1/2 cup rotisserie or grilled chicken
1/4 cup blueberries
1 Tbsp sunflower seeds
1 Tbsp olive oil
1 Tbsp white wine vinegar
Salt and Pepper to taste

Combine all ingredients in a bowl and gently stir to mix. 

This has so many great flavors and they complement each other perfectly. The vinegar and red onion are tangy; the fruits are sweet. Cucumbers and sunflower seeds add crunch and texture. The fresh mint ties it all together and makes it taste like summer. 

Let me know if you give it a try. I'd love to hear what you think. 

How are you using your herbs this summer?

1 comment:

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