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.
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.
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.