I’m pretty sure I’ll be talking about my parents’ garden forever.
I can remember picking summer squash when I was 5-years old, and to this very day I’m still picking and eating delicious produce from their garden.
The past few weeks has been all about my dad’s Satsuma tree. This year his small and proud tree produced hundreds of incredibly sweet, perfectly textured Satsumas. They’ve been good in years past, but this year they’re amazing. (Thank goodness I live only 5 minutes from this tree!)
Yesterday I noticed a few Dandelion flowers when I was out walking, and I realized that most people consider them a weed, as they are typically tiny and somewhat hidden behind blades of grass. However, if you look closely, these flowers are really quite pretty and shouldn’t go unnoticed. (Remember Friday Flowers is not about edible flowers — find out what it’s all about here.)
And of course, I think these cheerful Dandelion flowers look lovely with the Satsumas.
Oh, I almost forgot to mention that this salad is full of juicy, sweet and aromatic deliciousness!
- Zest of 1 lime
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon agave nectar or honey
- 1-1/2 tablespoons extra virgin olive oil
- ⅛ cup each: fresh mint leaves, fresh cilantro leaves and fresh basil leaves
- 8 Satsumas
- Sea salt and freshly ground black pepper
- In a small mixing bowl, combine the lime zest, lime juice, and agave or honey. Then slowly add the oil, whisking constantly. Season to taste with salt and pepper.
- Gently stir in the mint, cilantro an basil leaves.
- Peel the Satsumas, and then slice them crosswise, into slices that are about ¼-inch thick.
- Either mix the Satsuma slices into the dressing, or arrange them on a plate or platter and drizzle the dressing with the herbs over them.