Perfect Summer Salad (or, Why We Listen to Oprah)

Oy vey. It’s been quite an eventful three weeks! During that time, I moved. That’s really all that’s happened, but I truly hate moving, especially considering that the last time I moved was a mere three months ago. My new apartment is quite lovely, though now I have a galley kitchen and an oven that may or may not be the devil. I have named him Archibald. (I thought about Beelzebub, but that seemed like I was asking for trouble, so I went with Cary Grant’s real first name.)


Listen to Oprah. Or rather, listen to the people Oprah tells you to listen to, namely Toni Bark. A friendship with this MD/aerial silk-doing wonder woman might be difficult since you’d probably die of jealousy. Nevertheless, the woman is intimidatingly brilliant and kickass. I was first introduced to Ms. Barks and her healthy body tips through this absolutely delicious salad recipe from O magazine. I’ve adapted it very little due to its perfection, so I’m still going to call it Toni Bark’s Perfect Summer Salad for the sake of fairness.


Toni Bark’s Perfect Summer Salad

  • Raw beets
  • Organic greens
  • Blueberries
  • Avocado
  • Walnuts (or pecans if you can’t find any contamination-free walnuts)

Dressing (full recipe serves 4-6)

  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 Tbsp. spicy brown mustard
  • 1 large clove garlic, finely minced
  • Juice of ½ lemon

1. Peel the beets using a sharp vegetable peeler. (If possible, by the beets with stems and roots still attached – that way you can hold on to that long, tail-like end of the beet while you peel.) Slice thin with a mandolin or sharp knife. Peel and slice the avocado. Combine sliced beets and avocado with remaining salad ingredients in a large bowl.

2. Combine dressing ingredients. I like to use a mason jar for easy shaking, or you can use a blender if you prefer not to mince your garlic ahead of time. If serving one, toss salad  with 2-3 tablespoons of dressing and serve immediately.

Tip: Preparing this for work? Wait until just before eating to peel and slice the avocado. Make sure to bring a knife from home if your office kitchen isn’t well-equipped or if you’re worried about cross contamination. (Disclaimer: I do not advocate work violence. Keep that knife in yo’ lunchbox.)  Also, tiny bottles from the mini-bar make great, non-leaky containers for salad dressing.

Bon appétit!