It’s May, so that means it’s time for another salad to add to my A Year of Salads category! This one is a side salad, and, while sounding simple, is fantastically flavorful, resfreshing, and packed with vitamins and sweetness! As the weather is getting increasingly better, and warmer, I find it’s better to eat less filling, but more hydrating! It’s better to eat more and get your liquids than eat less and forget to hydrate, especially when it’s hot out!
The April Salad already included fruit – a juicy pear, to be exact – but this month’s salad, I wanted to add a citric fruit, to up the vitamin C you (and I) are getting after all those cloudy, dark months!
I love how my herbs are starting to grow – I have set up two large flower (more like herb) pots outside on my balcony, and packed them with fresh herbs that I raided from my boyfriend’s mother’s garden. Hehehe, I’m so sneaky (not really). I am loving basil lately, even added some to my latest smoothie recipe, and this salad is no exception!
It’s important you use cherry tomatoes for this salad, as they’re just much more flavorful and nice and sweet, which complements the ripe, juicy, sweet orange very nicely!
I used my favorite lime-infused olive oil for this salad, but don’t worry if you don’t have a lime-infused oil, simply add a drizzle of lemon juice to the salad. Oh, and I didn’t use the cucumber depicted in the picture above!
The May Salad: Orange-y Cherry Tomato Side Salad
- 1 Tbs. lime-infused oil (or olive oil plus 1/2 tsp. lime/lemon juice)
- 2 Tbs. Apple Cider Vinegar
- 1 orange
- 1 handful cherry tomatoes
- 2 cups chopped romaine lettuce
- 2 chopped green onions
- 1 Tbs. chopped basil
- freshly ground pepper, to taste
1. In a salad bowl, mix together the oil, vinegar, and the juice pressed from 1/8 of the orange. Whisk until well-combined.
2. Chop the green onions and lettuce, and halve the cherry tomatoes. Cut the orange from its peel and chop into small dice.
3. Add to the bowl with the dressing, then chop your basil.
4. Add along with some freshly ground pepper, then mix with the dressing, and serve immediately.
Note: If you’d like to have this as a main dish and not a side salad, I’d recommend adding some toasted sesame seeds and either some goat’s cheese for a vegetarian version, or some roasted kohlrabi dice for a vegan version!
Take a look at this description via pictures if you’re too tired to read through the instructions above:
Step 1: Whisk together the dressing.
Step 2: Add the chopped green onions and romaine lettuce, as well as halved tomatoes,
Step 3: Chop the basil finely, and dice the orange, then add to the salad bowl with some freshly ground pepper.
…and that’s it! Enjoy the sweetness of this vitamin-packed, refreshing and perfect-for-hot-weather salad!
I had mine with some lemon-oregano-marinated chicken’s breast and a speltberry-salad adapted from this ohsheglows recipe:
That’s it for tonight, I’m off to relax before the boyfriend comes home (finally 🙂 ).