Arugula, Peach, Radish + Corn Salad

Nothing like the pressure of another website to light a fire under your ass when it comes to recipe development.

It’s no secret I’m busy. I doubt I’ve posted ANYTHING that past year that wasn’t prefaced by how overwhelmingly stressed I always am. I’ve juggled a minimum of three jobs this summer, and have somehow also found time to kayak at least once a week, meet for drinks with various friends almost every night, travel for 10 days, camp, go to concerts and just keep up with the day to day bullshit.

Do I sleep? Ever?

Not really.

And now we’re heading back to school season which also correlates with wedding season and a surge in cooking classes. Which is all exciting stuff. But it also forces me to stick to the same old, same old, when it comes to cooking. I keep with the tried and true recipes I know my clients and students love and haven’t had much time to variate from that. SAD FACE EMOJI.

I have a few things I’m developing and a MILLION ideas trolling around in my head. This incredible salad is one I worked on for awhile and actually took the time to take great pictures of as it was a seasonal contribution to Herbal Academy of New England. So basically this post probably wouldn’t have happened if I didn’t have their deadline hanging over my head. But I’m totally happy about it because I got an awesome salad creation out of it that features a lot of beautiful summer produce!

10 cups baby arugula or spring mix

1 1/2 cups fresh or cooked organic corn

4-5 radishes, sliced thin

1-2 peaches or nectarines, sliced

1 red bell pepper, chopped

1/2 cup green onions, chopped

1/2 cup sliced almonds

1/3 cup fresh cilantro, minced

1/3 cup fresh basil, minced

CUMIN LIME DRESSING

1/4 cup fresh lime juice

1/3 cup olive oil

1 date

1/2 tsp cumin

1/2 tsp sea salt

• Blend together all dressing ingredients until smooth
• Toss together all salad ingredients and serve portions with dressing