Now is the time for the best produce at the market. All of the summer fruits and vegetables are at their peak flavor. I love to mix fresh greens with fresh fruit and herbs. With all the different varieties that are available you can come up with many great combinations. Here is a recipe for a beautiful summer salad. I’ve included some choices for salad dressing. Take your pick and enjoy!

Summer Salad

Serves 4


  • 4 cups watercress or baby arugula (or both)
  • 3/4 cup fresh mint leaves
  • 1 cup fresh raspberries
  • 3 oranges peeled and sliced into rounds
  • 1 cup red grapes
  • 1/2 cup walnuts
  • 1 cup Greek feta cheese
  • 1 ripe avocado


Line up 4 plates and place three orange slices on each. Divide the watercress, mint leaves over the oranges. Divide raspberries, grapes, walnuts and feta over the entire salad. Cut the avocados into chunks then divide and add to salad. Drizzle over 2 tablespoons of your favorite dressing.

NOTE: I put my plates in the freezer for 20 minutes before I get ready to serve the salad to get them really cold.

Champagne Vinaigrette

Makes approximately 1/3 cup


  • 1/4 cup extra virgin olive oil
  • 1 Tbsp Dijon mustard
  • 2 Tbsp champagne vinegar
  • 1 small garlic clove, smashed
  • 1 tsp minced shallot
  • 1/8 tsp kosher salt
  • Cracked pepper to taste


Whisk together the olive oil, Dijon mustard and champagne vinegar until emulsified. Add the shallot, salt, pepper to taste and stir. Add garlic. Place in an airtight container and let sit for a least an hour. This dressing will keep in the refrigerator for 4 days in an air-tight container.

Avocado Dressing

Makes approximately 2 cups


  • 2 Medium ripe avocados, peeled, pitted and cut into chunks
  • 1/2 cup fat-free sour cream
  • 2 Tbsp fresh lime juice
  • 2 Tbsp cilantro, chopped coarsely
  • 1/2 tsp kosher salt


Place all of the ingredients in a blender and blend until smooth, about 30 seconds.

Raspberry Vinaigrette

Makes approximately 3/4 cups


  • 1/2 cup extra virgin olive oil
  • 2 Tbsp walnut oil
  • 1 tsp finely chopped shallots
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp malt vinegar
  • 1 Tbsp raspberry vinegar
  • 1/4 tsp kosher salt


In a glass bowl, combine all of the ingredients and whisk together well. Store in an airtight container in the refrigerator for up to 3 days.

Blue Cheese Dressing


  • 2/3 cup buttermilk
  • 1 cup sour cream
  • 2 Tbsp champagne vinegar
  • 6 ounces blue cheese
  • 1/8 tsp cayenne pepper


Whisk together the buttermilk and sour cream until smooth. Add the vinegar and whisk in. Break the blue cheese into pieces and fold into the buttermilk mixture. Sprinkle the cayenne over the top, and mix gently.

Cover tightly. This dressing will keep in the refrigerator for 3 days.


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