August market cherry salad

August market cherry salad

By
From
Green Kitchen Travels
Serves
4

David’s family has an apartment in Barcelona, so it has become somewhat of a third home to us. Being there inevitably means eating lots of tapas, olive oil-drenched vegetables and croquettes. But we also love to head down to one of the vegetable markets for a bag of fresh produce and prepare a big salad at home. In August the cherries are dark red and along with so many other fruit and vegetables they are bursting with flavour, so a trip to the market during that period is like going to the sweet shop. We have used both the celery stalks and the top leaves in this salad recipe, as they have a pleasant bite that is hard to find in any other greens. Combined with the creamy avocado and goats’ cheese and sweet cherries, they make a salad that’s packed with colour, taste and texture. — Luise

Ingredients

Quantity Ingredient
1 small celery head, sliced, including the leaves
2 avocados, stoned, peeled and sliced
2 handfuls cherry tomatoes, halved
2 large handfuls cherries, halved and stoned
1 small bunch flat-leaf parsley, leaves picked and finely chopped
1/2 lemon, juiced, or more to taste
1 tablespoon cold-pressed olive oil
pinch coarse sea salt
pinch freshly ground black pepper
200g soft goats’ cheese, crumbled

Method

  1. Rinse and prepare all the vegetables, fruit and herbs and place in a large serving bowl. Mix to combine. Add the lemon juice, olive oil, salt and pepper and toss to mix well. Scatter with the crumbled cheese and serve. The salad will keep in the fridge for a couple of days.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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