With fall around the corner, I find it important, nay, crucial, to savor every last ounce of summer. My ideal summer weekend includes chilled wine, spontaneous day trips, kayaking, and of course, lounging poolside. I find that all that time spent in the sun (although my pale skin tone would tell you otherwise) gets me craving fresh, sweet and hydrating food. I love making simple but unique salads to satisfy my sweet tooth without taking me out of the sun for too long. Trust me when I say I soak up every minute! Here’s my favorite poolside snack:
Tomato, Mango and Peach Salad
1 pint ONE SWEET® tomatoes
2 local peaches (The juicier the better, of course)
Fresh mint (from my little herb garden!)
3 Tbsp EVOO
2 Tbsp balsamic vinegar
2 Tbsp honey
Juice of half a lemon
Here’s my tip for cutting mangos. I think it works best and it also looks the coolest. Begin by coring the mango. Score each half lengthwise and widthwise with a sharp knife. Push the middle of each half inward to invert the slice. Once you stop reveling at how cool it looks, slice each little mango square as close to the skin as possible.
Mix the salad ingredients, except for the mint, together in a bowl. In a separate container with a tight fitting lid (or using a whisk), mix together the Vinaigrette ingredients.Pour overtop of your salad and add the mint. Voila!
PS. For anyone who grows mint, you know it’s a little…unruly. The stuff grows like crazy!Need some ideas so it doesn’t go to waste?
- Add it to your water, tonic or otherwise, with lime, cucumber…you see where I’m going with this