It's summer solstice time and the tides are shifting for the better: strawberries and sunshine. There's a mother Mallard duck at the lake with 16 baby goslings. An elderly gentleman who takes dips in the frigid water in his underwear. And lots of teenage girls giggling in bikinis on their blankets in the sand. It's all carefree and breezy and the perfect start to summer.
Here's a simple offering for you with a bit of sweetness and a lot of crunch and just a generally good mix of flavours overall.
Combine a few lettuces chopped into ribbons. I used black lacinato kale and green leaf lettuce. Any lettuce or combination of greens will do.
Add in some colour. I used what I had: mini tart grape tomatoes and diced sweet red pepper. But the options are endless: grated carrots or beets, slivered radishes, cubed hunks of barely ripe mango, finely sliced red cabbage.
Then I folded in a bunch of chopped herbs, in this case Italian parsley and fresh dill. Basil or mint would be perfect too.
I topped it all off with 1 tablespoon of each seed: chia, brown raw sesame and hemp. I like chia's nutritious content (there's lots of fibre, omeg and calcium in the wee morsels) but dislike it's interaction with anything wet (i.e. salad dressing) and how it gets a gluey coating. I'd probably go with poppy seeds round two. I love raw brown sesame seeds for their nutty sweet comforting flavour. And the hemp hearts? Well, I had a bag on hand and they're like the shortbread of the nut world: buttery and melt in your mouth.
Keeping it simple, I drizzled a bit of a fancy white wine vinegar over top, followed by some extra virgin olive oil, and seasoned with a bit of crunchy Himalayan sea salt.
It's a suprisingly delightful bowl of goodness. The bitterness of greens and the subtle aromatic flavour of seeds is a perfect match.