Sometimes you just need some bright and beautiful.
It’s august. Where has the time gone? I find myself clinging to summer like it’s that last day of vacation and the sun is falling down on the horizon but if you stand there and stare at it, maybe it’ll last just one moment longer.
Don’t come knocking Fall, I’m not ready for your cashmere coziness. I want to stand here a moment longer hot and sweaty and poised to jump into whatever body of water is closest to me. I want to run barefoot and sip rose and sit on the front porch awaiting the lightning bug show. I swear it was just a few minutes ago that I was standing outside a bar with those raindrops falling around me that so desperately want to be snowflakes. Clutching my coat tighter around me, I dashed for the warmth. It hasn’t been long enough.
Spring was a blur. Summer has been unexpected, but perhaps that’s a symptom of not having any expectations. Of it being mostly unknown, unplanned.
So I’m going to savor every last sip.
Summer is full of my favorite foods. The farmers markets are open and the fruits and vegetables are one big rainbow. I think I’ve talked about this before but fruit has been my favorite food my entire life. Namely, melon. Guys – the amount of time it takes me to consume a canteloupe and honeydew melon is embarrassing. I’m not a dessert person but melon gives me that just sweet enough satisfaction.
So this salad is silly easy, just sweet enough, fresh, summery refreshing – the perfect summer salad. You can add feta or goat cheese if you’d like, but cheese on salads just isn’t my thang. What I would add if i made it again is so me crispy prosciutto – so do that and let me know how amazing it is! Or better yet, make it and invite me over!
- 2 cups cantaloupe, diced
- 3 to 4 cups arugula
- 1/2 cup pecans, diced
- 3 figs, diced
- feta cheese (optional)
- prosciutto (optional)
- 2 tablespoons olive oil
- fresh lime juice
- salt and pepper to taste
- Combine first six ingredients
- top with olive oil, salt and pepper and lemon juice