The worst part about living in California during a weird drought-heat wave-global warming combo year is that October doesn't end up truly feeling very Fall-like. No boots, no scarves, no plaid shirts or frolicking in piles of leaves or enjoying your hot coffee against the backdrop of crisp morning air. The best part about it, on the other hand, is that you can still buy stone fruit at the store and create a delicious, summery salad!
I'm all about the silver linings, y'all. Bring on the Pumpkin Spiced Lattes! ...I'll have mine on ice.
Anyway, back to the food at hand. This recipe is one I just whipped up from leftovers in the fridge one weekend, and I'm so glad I did. It has the perfect balance of sweet and savory for my tastebuds -- and it never hurts to overdo it on the fresh herbs when you're talkin salad!
See that? I love me some DILL.
Ingredients: butter lettuce, 1/2 avocado, 1/2 peach or nectarine, a handful of grape or cherry tomatoes, a handful of fresh dill, 1/2 lemon, honey mustard, olive oil.
Chop and mix: the lettuce, tomatoes, fruit, avo, and herbs.
Blend with a fork: 2-3 tablespoons olive oil with 1 tablespoon honey mustard, 1 tablespoon lemon juice, and a good dash of freshly cracked salt and pepper.
Mix all elements in a large bowl, including the dressing. Enjoy the fruits of your healthful labor with a sparkling water or, alternatively, large ice cream cone.