This salad is another iteration of my Illustrious Bowls of Paris series, where I document the meals I made myself while studying abroad in Paris the Summer and Fall of 2017. It features produce available in summer like crunchy cucumbers, spicy radishes, and cooling melon. The avocado and kashi kept me full between classes and the frustratingly late European dinners. Like the other salads, I threw this together with pre-washed and prepped produce and a grain. Flaunt whatever seasonal produce you’d like.
Ingredients:
2 cups mixed greens
1/4 bunch mint, leaves sliced on a chiffonade
1/2 lemon, juiced
1 Tablespoon extra virgin olive oil
Salt and pepper
1/8 cantaloupe, sliced into chunks
1/4 cucumber, sliced
4 radishes, sliced
1/2 cup cooked, seasoned kasha
1/2 avocado, sliced
Method:
Toss greens and mint with lemon, oil, salt, and pepper. Top with remaining ingredients. Sprinkle salt on avocado and serve.
:
Toss greens with lemon, oil, salt, and pepper. Top with remaining ingredients. Sprinkle salt on avocado and serve.