Summer Stone Fruit & Basil Quinoa Salad
The summer salad you've been dreaming of.
Yes, it has been a busy week! It’s been almost a week since my last post, but don’t think for a second that I haven’t been working on the blog. I’ve been cooking and shooting up a storm, I just haven’t had time to write the posts.
I’ve also been traveling quite a bit, and gathering a ton of culinary inspiration along the way. Dave and I checked out Eataly in Chicago (GO THERE OMG) and we had an amazing dinner at the Girl and the Goat with Dave’s sister and her boyfriend. And, we met our brand new baby nephew for the first time!
But it’s good to be back on the blog, especially with this beauty of a salad.
It’s basically a plate of some of my favorite things. Salty fish. Runny eggs. Tomatoes. Sign. me. up.
Here’s what you need, per salad:
2 cups mixed greens
3 sardines, roughly chopped
1 plum tomato, roughly chopped
1/3 cup ish roughly chopped cucumber
1/4 avocado, sliced
2 tsp. best quality olive oil
2 tsp. red wine vinegar
Begin by soft boiling the egg. Bring a saucepan of water to a simmer, then add the egg(s) and cook for 6 minutes before removing with a slotted spoon. Allow to cool a bit, and when safe to touch, peel and carefully cut in half so you don’t lose the yolk.
Toss the other ingredients together, top with the egg half and salt and pepper liberally.