Combine fresh ingredients with pantry staples for summer salad

It is summer and you know what that means.

Farmer’s Markets are open everywhere and they are bursting with the freshest, healthiest fruits and vegetables out there. Ditch those plastic clamshells from the grocery store and hit the Farmer’s Market this week and whip up this incredibly healthy salad.

What I buy at the local farmer’s market:

Fresh greens — wash and wrap in paper towels and store in a lettuce container when you get home.

Onions — I buy in bulk. Store in a wire basket. They will last 6-8 weeks.

Tomatoes — store, stem side down on the counter. Never in the fridge I prefer cherry or grape tomatoes. We buy two large boxes of heirloom tomatoes at peak ripeness and can for winter soups.

Garlic — store in a cool dry place in a mesh basket or bag. Keep out of the sun.

Cucumber, zucchini, summer squash — Wash well and use as soon as possible.

Pots of herbs — plant in a sunny windowsill and you’ll have fresh herbs year round and save a small fortune. I have thyme, chives, parsley, tarragon and lemon thyme and dill in the garden.

In season fruit — berries, melons and apples. I buy tons of apples from the local orchard. They last forever in the fridge in the crisper drawer or in a cold garage.

Butternut and delicate squash — stock up in the fall so you’ll have squash at the ready for salads, soups and comforting side dishes like my butternut squash casserole.

Farmer’s market summer salad

For the Salad

7 -8 cups salad greens – the freshest you can find

2 cans Italian tuna packed in olive oil 5 oz cans

¼ cup roasted pistachios shelled

¼ cup dried cranberries

½ cup chopped celery

½ cup cherry tomatoes, sliced in half

¼ cup red onion, diced

¼ cup mini sweet gherkins chopped

½ cup cannellini beans drained and rinsed

½ cup green apple thinly sliced

1 large lemon zested

2 tbsp fresh dill chopped fine

½ tsp sea salt

For the Dressing

½ cup extra virgin olive oil

¼ cup apple cider vinegar

3 tbsp honey

1 tbsp Dijon mustard

1 clove garlic

½ tps sea salt

¼ tsp pepper

½ tsp smoked paprika or Rosey Harissa

Drizzle the apple slices with lemon juice to prevent browning. Combine the dill, lemon zest and 1/2 tsp of sea salt in a small bowl, set aside. On a large platter or in a large bowl layer the greens, nuts, cranberries, apple slices, celery, tomatoes, beans, onions, gherkins and cucumbers. Top with tuna and the oil from the can.

Sprinkle the salad with the dill mixture.

In a high power blender combine apple cider vinegar, honey, mustard, salt, pepper, garlic and smoked paprika or rosey harissa. Slowly add in olive oil to emulsify. Test for flavor add adjust as preferred. Serve the salad and drizzle vinaigrette over each serving. Baked or grilled Naan bread is a wonderful side to serve with this salad.

Find this and more recipes by Meggen Wilson on her Whitefish-based food blog Pine and Palm Kitchen at pineandpalmkitchen.com.