Salad season is here and we are spoiled with salad greens from an incredible number of Vancouver Island farmers. With the perfect dressing, salad greens can be their own delicious side, but we like to take them a step further by dreaming up delicious salad recipes to keep us inspired all summer long.
Make this salad as a light meal or a hearty summer side.
Ingredients:
Green Salad
- 4-5 handfuls of Vancouver Island grown salad greens
- 10-12 Castelvetrano olives pitted
- 1 can of butter beans or 1 can of smoked albacore tuna
- 1/2 long English long cucumber halved lengthwise and sliced
- 1" (approx) parmesan cheese shaved with vegetable peeler
Olive Brine Dressing
- 1/3 cup of Castelvetrano olive brine
- 1 cup of olive oil
- 1 clove of garlic, minced (can sub 1-2 tbsp finely chopped garlic scapes)
- salt and cracked pepper to taste
- Optional: add fresh rosemary or thyme if you have them available. The dressing is still great without!
Instructions:
- Assemble olive brine dressing in jar with secure lid and shake. Set aside.
- In a large bowl or platter set out greens.
- Top with pitted olives, butter beans or tuna and cucumbers. Add 1/3 cup of salad dressing and gently toss. Add more dressing as needed.
- Top with shaved parmesan cheese and cracked pepper.
- Enjoy!
