Happy June, a day late. So far, June has consisted of alabaster relief, crushed red pepper, and Rachmaninoff; however, June is a time to notice the parting of clouds, think about dads, and clean off dusty bikes.
Slip some tender edamame out of its slimy shell, shred the fragrance from ginger root, and gently accept a salad into your afternoon. This is the time to be aware of yourself, and salad can help that sometimes.
Depending on your preference, this could also be just the time for a blue-eyed cheetah sweater. Whatever your stomach or or heart tells you, get June off to a swimming start with some simple salad.
Butter Lettuce Salad with Edamame, Cranberries, and Pepitas
adapted from Trader Joe’s Spinach Salad
7 oz butter lettuce
5 oz shredded carrots
10 oz dried cranberries
6 oz edamame, thawed and shelled
3 oz salted pepitas
2 oz fresh grated ginger
1 tablespoon vinegar
1/4 cup olive oil
juice of 1/2 lime
1 tablespoon honey
a pinch of sea salt
Begin by combining ingredients in a large bowl. Whisk together dressing, pour over top of the salad, toss and serve. Comfortably serves 4-5.