101 summer salads.
8. Chop or slice radishes (or jicama, or the ever-surprising kohlrabi) and combine with chopped or sliced unripe (i.e., still crunchy) mango, lime juice and mint or cilantro.
My take: 4 radishes, julienned. 2 semi-ripe mangoes, handful of chopped fresh parsley. A sprinkle of sesame seeds and crushed red pepper.
For the dressing: about a tablespoon of honey, a teaspoon each of extra virgin olive oil, soy sauce and rice wine vinegar and just one tiny drop of sesame oil. Whisk together, toss with the salad and let it sit for a couple of hours. So refreshing for a picnic at the park.
Another summer salad I love to make is this great potato salad my friend Katie made when she visited a couple of years ago:
California/Yukon gold potatoes - cooked, cooled & cubed
Red grapes - rinsed, whole
Cilantro - fresh, rinsed, chopped
Red onion - diced
Salt & pepper
Toss the ingredients together in this dressing:
Red wine vinegar
Cumin - one tiny dash
(I winged all this, not remembering what was in her dressing exactly...just taste as you go)