I’ve gotten out of the habit of eating salads in the last few months. When I was really focused on my health I tried to eat a salad every night, but lately I am lucky to eat one a week. In the early summer it becomes really easy to make a great salad in no time when you have a garden.

When the spinach is ready to be thinned you end up with a handful of tender young spinach that is best the same day it’s picked. These are the times that it is nice to have a big variety in the garden. Take a walk around the garden and grab a little bit of anything you like. Here’s what I added to my salad:

• Spinach thinnings
• Leaf lettuce
• Stevia
• Basil
• Pea Shoots
• Green Onion

Bring it in the house, chop everything up - make sure that the more flavorful herbs are chopped fine and evenly distributed.

For a dressing, simple is best. Just remember you want three parts oil to one part acid. Here’s the ingredients I used.

• Olive Oil
• Rice Vinegar
• Honey
• Pinch of salt

Mix it up lightly with your fingertips, add some toasted sesame seeds and enjoy.