Impromptu summer lunch salad

Hungry mid-day and don’t want to fuss much? Take what you have that is farm fresh and toss together a casual salad.  Here’s what went into today’s salad chez moi: chopped kale, chickpeas, artichoke hearts, raw summer squash, diced peppers.  If I had a red onion, I would have added that to the mix. But this is a no-stress lunch, so not to worry, I told myself.

I wasn’t in the mood for a sharp vinaigrette, so here’s what I did: I started with leftover extra mayonnaise/sour cream from potato salad. To that I added buttermilk and a bit of olive oil and salt.  Voila!

Canned items:  chickpeas, drained and rinsed, artichoke hearts, drained and rinsed, and soaked in olive oil (the oil I later added to creamy dressing, above)

Farmers market/CSA items:

yellow summer squash, sliced thin on mandoline

assorted sweet peppers, cut into large dice

Several leaves of lacinato kale, soaked, dried and chopped fine

YUM!

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