Summer Salad
It’s mid summer and the kitchen gets hot. This minimal effort salad celebrates local produce in it’s happiest form.
Ingredients:
2 bell peppers - diced
1 cucumber - cubed
1/4 cup or less of tart fresh black currants
chopped fresh dill
1/8 cup pepitas
1/8 cup flax seeds
salt to taste
olive oil to taste
In an oiled cast iron skillet over medium heat, roast bell peppers without agitating too much. Let them get a little charred before stirring, about 3 minutes.
Transfer peppers to a mixing bowl and allow to cool before adding cucumbers, dill, pepitas, flax seeds, salt, and olive oil - that’s everything but the currants.
On a cutting board, slice half of the black currants in half, and maybe even quartered as to release their tart insides. Mix into the rest of the ingredients with intention of evenly coating.
To serve, garnish with extra dill, the rest of the currants (whole), and a sprinkle of salt.
Note: in this recipe, we’re using BC black currants as our acid. If the currants where you are aren’t as acidic (or unavailable), you may resort to using the juice and zest of half of a lemon.
