For salad lovers, summer is the season to revel.
Many traditionally summer fruits and vegetables are available year-round. They may be imported from far away, picked before their time.
For the best-tasting selections of the year, head to your farmers market and load up on heirloom cucumbers and tomatoes, and every other tempting veggie.
For fruit salads, load up on juicy stone fruits: apricots, cherries, nectarines, peaches, plums and hybrids like a and pluots. You can also add some sliced fruit and berries to a green salad.
Every week, pick something that you haven’t had before. Nasturtium leaves, for example, are a popular salad ingredient and garnish among fine chefs.
When the produce has so much flavor, it doesn’t need a heavy dressing to add flavor.
In fact, they may not even need dressing: a bit of salt and pepper, maybe a dash of balsamic or a squeeze of lemon or lime, or a vinaigrette, if you want something more substantial.
Create a mix of flavors and textures: crunchy, salty, tangy, even sweet (berries, small dice of melon).
CHECK THE CHART FOR RECIPE IDEAS
Good Eggs created the infographic below to help you blend ingredients from six different categories into a creative luncheon salad.
We recommend that you add additional vegetables beyond what’s in the chart, and try new ingredients. For example, if your go-to lettuce year-round is romaine or iceberg for most of the year, branch out to its less common relatives.
 For a “fully packed” summer luncheon salad, choose an ingredient from each of these six sections (infographic © Good Eggs).
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