Simple Summer Salad - California EVOO, Gomashio, Lemon
This salad is inspired by Alexis Canary, my best friend from college. Our first lunch together in the cafeteria freshman year, she loaded up a (gigantic) salad and brought it to the table. From out of her bag she pulled a lemon and squeezed it over the salad, followed by a drizzle of her favorite olive oil and a dash of salt, before happily digging in. If she went to the trouble of bringing her own ingredients to a (already paid for) college cafeteria, I had to try it. This salad dressing was simple and perfect. Since then, we've gone on countless trips together and she always makes sure we find a way to enjoy this salad once a day. She has me craving it all the time now too!
The key is your favorite olive oil, fresh lemon juice, and a salt. I began using Gomashio as my salt (a mixture of toasted black and white sesame seeds and fine sea salt) because of the texture, nuttiness, health benefits of the sesame seeds, and colors it provides.
Here is how I like to fill my salad. I don't typically measure anything (including the dressing), I just load it up, mix, taste and adjust. This is a good starting point, adjust to your liking!
- 5 oz spring mix lettuce
- 1 lb. campari tomatoes, quartered
- 2 avocados, cut into diced pieces
- 1/4 cup shredded carrots
- 1/4 cup sunflower seeds
- 1/2 English cucumber, half peeled, cut in half lengthwise and sliced
- 1/2 lemon, juiced
- 2 Tbsp. McEvoy Ranch Extra Virgin Olive Oil
- 1 tsp. Gomashio
Toss everything together, taste, and add additional lemon juice, EVOO, or gomashio as needed. Enjoy!