Summer is the season of picnics and salads, both ideal for warm weather. I threw together this salad for a potluck picnic by Green Lake on a 90 degree day. We feasted on salads, fruit, cheeses, and other treats. We basked and relaxed, then splashed around the lake for a while, energized by delicious food. An idyllic summer day.
Summer picnic salad
2 ripe tomatoes
Small bunch of purslane, mustard greens, watercress or your favorite green
1 lemon cucumber
1/2 pound flat beans
1 can tuna
olive oil
apple cider vinegar
mustard
black pepper
Fresh basil
To make the salad vegetarian, substitute white beans or flageolet beans for tuna. Fish eaters can also use these beans in addition to tuna.
In a bowl, beat together olive oil and mustard. Add vinegar and mix well.
Remove ends from flat beans and chop beans into 1/2” pieces. Add to vinegar. Chop lemon cucumber, tomatoes and greens, and add these too. Add one can of tuna, preferably good quality, olive oil packed. Mix ingredients together. Sprinkle with fresh black pepper and basil, and serve.
Salad close up:
Yellow watermelon for picnic, from Tonnemaker’s farm
Summer picnic salad
2 ripe tomatoes
Small bunch of purslane, mustard greens, watercress or your favorite green
1 lemon cucumber
1/2 pound flat beans
1 can tuna
olive oil
apple cider vinegar
mustard
black pepper
Fresh basil
To make the salad vegetarian, substitute white beans or flageolet beans for tuna. Fish eaters can also use these beans in addition to tuna.
In a bowl, beat together olive oil and mustard. Add vinegar and mix well.
Remove ends from flat beans and chop beans into 1/2” pieces. Add to vinegar. Chop lemon cucumber, tomatoes and greens, and add these too. Add one can of tuna, preferably good quality, olive oil packed. Mix ingredients together. Sprinkle with fresh black pepper and basil, and serve.
Salad close up:
Yellow watermelon for picnic, from Tonnemaker’s farm