Recipe originally published on KetovangelistKitchen.com on 9/3/21. It has been lightly edited for re-publication.
It's hot out, and when temperatures are soaring there is nothing that hits the spot like something cool and crisp. While I'm not a big vegetable eater throughout most of the year, I eat a lot more in the way of cold salads with light vinaigrette during the summer months. In addition to getting a little relief from the Florida heat, the variety of colorful veg this time of year is so pretty and a little bit irresistible.
This summer salad takes advantage of all those things. In-season produce, chilled well, and served with a nice drizzle of zingy, fatty goodness. It's a total 180 from the heavy comfort food we all enjoy during the darker, colder months of the year.
Notes: I used light tasting olive oil in my dressing, mainly because I wanted the flavors of the citrus and Dijon mustard to shine through. If you prefer regular olive oil or avocado oil, feel free to swap it in. The dressing will have a slightly fruitier flavor to it, but that's ok if that's what you like.