summer salad

Okay, I know it's only April. But a 70 degree day is close enough for me to bust out my favorite summertime salad. So simple, fresh, delicious, and the perfect accoutrement to our delicious beef brisket burgers. Yes, beef brisket. But that will be another post on another day.

Back to salad. A go-with-anything salad. Great with fish, grilled shrimp, chicken. The possibilities are endless. Oh, it's also really very good with a grilled steak and a nice crusty bread to mop up all the goodness. And of course, a nice bottle of wine.

favorite summer salad

1 avocado, medium dice

1 small cucumber, cut in half moons, or quarter slices

1 stalk of celery, cut in half moons

Grape tomatoes (as many as you wish), cut in half

Generous handful of freshly chopped parsley

Hearts of palm (as many as you wish), cut in half lengthwise, then cut into half moons

Half a lemon

White wine vinegar

Good olive oil

Salt

Place first six ingredients into a medium bowl. Salt to taste. Squeeze half of lemon over everything. Add about 1 tsp vinegar and about 1/2 to 1 Tbsp olive oil. Gently mix. Adjust lemon, vinegar and olive oil to taste. You don't want it to be saturated in dressing, but you will know what tastes right to you.