Farmer’s Market Salad with Honey Lime Vinaigrette

Strolling through my local farmer’s market early on a Saturday morning is incredibly relaxing.  I try to enter without preconceived ideas of what to purchase or planned recipes.  I have every intention of letting my mind be open to what bounty is available while exploring each vendor’s booth.  I must admit, I have a few favorites.  With the seasons consistently changing, the selection is embryonic and thus my repertoire evolves.

With my global friendly bag in hand, my mission begins.  A few baskets of small orange sweet tomatoes and ripe red tomatoes make their way into my basket from one of my favorite vendors, which happen to have prime real estate at the entrance of the market.  I guess that could be looked at two ways – people pick up right away or choose to stroll the rest of the market and then have a full bag.  I am the first scenario.

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The peppers during the mid to late summer season come in a variety of colors including red, orange, yellow, purple and green.  I picked one of each since I could not resist.  One of my absolute favorite items to find at the farmer’s market is fava beans.  They take a bit of tender loving care to prepare, but well worth every minute of preparation.  The peaches are at the peak of perfection now – so sweet and such a robust true peach flavor in each bite. 

With a full bag of various farmer market delights it was time to head home and unpack my treasures.  I had picked up the latest Food & Wine magazine which featured a perfect salad on the front cover. I altered the recipe a bit to fit our taste. I just happened to pick up many of the ingredients at the farmer’s market with a few missing that could be purchased from Trader Joe’s.  Hubby and I are trying to eat lighter during the weekdays and this salad was a perfect week night dinner.

Lately we have a new television obsession – Devious Maids.  Are you watching it?  If so, what do you think? 

Farmer’s Market Salad with Honey Lime Vinaigrette

Salad

1 Cup Fava Bean (shelled and blanched)

1 ½ Cup White Corn (2 ears)

2 Peaches cut into thin wedges

1 Avocado, pit removed and cut into small dices +1 teaspoon of lemon juice to prevent browning

1 large Orange Bell Pepper, finely julienned

1 Cup Orange Cherry Tomatoes cut in half

1 Cup Red Cherry Tomatoes cut in half

½ Cup Cilantro, coarsely chopped

Honey Lime Vinaigrette

¼ Cup Olive Oil

¼ Cup Lime Juice

Zest of one lime

1 Tablespoon Honey

1 Jalapeno, seeded and minced

2 Scallions, thinly sliced

¼ teaspoon salt

8 grinds of pepper

Add all of the above ingredients together into a bowl and mix well.  Let sit for one hour, then taste and adjust seasonings.

To serve, add all of the salad ingredients to a large bowl and add the dressing, then lightly toss.  Serve on a large platter.