Garden salad

I gave my neighbor some of my extra produce and she made me a meal in return. Seems fair, I give her a couple 3 tomatillos and a cucumber and she gives me an entirely cooked meal with salad. She’s Puerto Rican and an excellent cook. The whole meal was great but the salad was especially good. It was a chop salad that included tomatillos. That was eye opening. I never know what the hell to do with them except make salsa.

So I took it a step further. I used my little black tomatoes, tomatillos, cucumbers and onions, all from my garden (now in decline—although the green beans did not get that memo) and I added some corn I had lying around. And while her dressing was simply vinegar and I was good with that, as per usual, I felt the need to do something a little more exotic so I found a recipe for honey lime dijon vinaigrette on a site unfortunately named The Yummy Life (insert eye rolling emoji). You can see the recipe here.

I make a lot of salad because I like leftover salad. There wasn’t much leftover, my guests went right for it, but I ate what little there was standing at the sink cleaning up that same night.