Solstice Salad

As today marks the start of summer in the Northern Hemisphere nothing sounds better than a crisp and refreshing salad. Heirloom tomatoes, fennel, and avocados are so good at this time of year meaning this is a great opportunity to take advantage of those vegetables. I went to the local farmer's market and found these amazing ingredients; the smell of the fennel was so strong it lingered in my car till the next day.

Herbivores rejoice, carnivores don't be afraid I promise this salad is just as delicious as it looks. This recipe comes from Pure Food and Wine NYC restaurant chef Sarma Melgailis with some adjustments.

Heirloom tomato, fennel, avocado, pistachio, and mint vegetable stack

Serves 2

1/3 of a fennel bulb, cored and thinly sliced

1 large heirloom tomato, chopped into 1-inch cubes (I used yellow and red ones for a color boost)

1 scallion, sliced

10 pistachios, roughly chopped

1 small handful of mint, finely chopped

1/3 avocado, chopped into 1-inch cubes

Salt and pepper to taste

Fennel fronds and mint leaves to garnish

1. Put all the items into a large mixing bowl. Be careful not to smash the tomatoes and avocado while mixing. Add lemon juice and olive oil to taste till it's fully coated.

2. If you don't have a ring mold, cut a red Dixie cup in half to serve as a mold. Place the cup in the middle of a plate and now that the top is open place the salad into the mold. Push down salad on the ingredients so they'll hold their shape. Don't overfill or it will topple over. Once complete remove the mold and do the same for your second salad. 

3. Garnish for effect, and dig in.