Friday Fascinations: Honey Lime Green Salad

Summer is almost over. According to the calendar anyway. This salad dressing we made for a recent Labor Day BBQ screams summer to me. It is so light and zesty and full of fresh flavors. It may even be delicious as a marinade but I can't stop using it on every vegetable and salad I find. 

I enlisted the help of my favorite helper, S. The little hands with the chipped polish are hers. Enjoy and if you try it as a marinade, let me know how it turned out!

2 tsp lime zest

Squeeze out 1/4 cup lime juice

Add to the lime zest

Add in 1/2 tsps salt

Add in a couple grinds of black peppercorns 

Add in 1 tbs organic raw honey (or any you prefer)

Add in 6 tbs of extra virgin olive oil

Shake it all up in a mason jar - set aside at room temp until ready to dress the salad. 

2 Persian cucumbers - diced

Add in 1/2 cup grape tomatoes

Add in a diced yellow pepper for color

Add in about half a bag of lettuce (we used butter lettuce)

Use a sharp knife and cut off the corn kernels from the cob and add in

Add in 1/8 cup toasted pine nuts (optional)

Sprinkle on some *feta (as much as you want), toss with set aside dressing and serve!

*I suppose you could use goat cheese or blue cheese but I think the saltiness of feta goes well with the sour of the lime. 

I love this dressing. Hope you do too!  If you are like me and don't really like lettuce in your salad, try this Japanese Cabbage Salad I made for a guest post on Life Between the Miles. 

What's your favorite dressing?

As always, I wish you Happy Feet,

SD Mom