Get your summer on with this easy to put together salad with whatever you have in your garden. For this salad with had opal basil, tomatoes, shishito peppers from the garden and spring onions and ripe avocados from the farmers market.

Shishito peppers are one of my favorites and can be eaten roasted in the oven or raw. They have a wrinkled look to them with thinner walls than a typical jalepeno pepper. They are a mild pepper, but one in every handful or so will be spicy, so there is an element of surprise with each one. I sliced them raw for this salad.

The vinaigrette here is a simple lemon one. Just fresh squeeze fresh lemons, whisk the juice with a bit of oil, salt and white pepper, and a dash of powdered mustard and you are good to go.

Avocado and Shishito Pepper Salad with Opal Basil and Lemon Vinaigrette

Instructions

  1. Arrange vegetables on plate.
  2. Drizzle with lemon vinaigrette.

Lemon Vinaigrette:

  1. Whisk all ingredients together, season to taste.

Notes

Recipe by Renee Shelton, food styling and photography by John Shelton.

When Renee’s not in the garden getting her green thumb on, she’s in the bakeshop talking about pastry. Cultivate to Plate brings garden cultivation and cooking together, sharing information on gardening through garden blog updates, and following the process from growing the seed or start up plant – to plating the dish with the harvests. If you have a garden question, send her a note via the contact page.