Florida Sunshine Harvest Salad

servings 8

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Ingredients

6 to 8 ounces Florida arugula

1 cup Florida cherry tomatoes

1 cup Florida cucumber, sliced

1 cup Florida bell peppers (multicolored), sliced

½ cup Florida radish, sliced thin

1 cup Florida celery, sliced

1 Florida lemon, juiced (plus more for garnish, wedged)

1 cup pickled okra, halved

3 tablespoons olive oil

½ cup Parmesan cheese, grated

Sea salt and fresh ground pepper, to taste

Chef Tip: When slicing the different Florida vegetables (cucumber, celery, peppers), make sure to slice them somewhat thin at one end, or into a point. This will make it easier to arrange them in the salad.

Preparation

On a medium-sized platter, form the arugula into somewhat of a tight ball. This will help keep all the sliced Florida vegetables in place. Starting at the bottom of the arugula, insert the sliced vegetables, working around the base. Alternate between cucumber, peppers and celery. Repeat this process all the way around. Add the radish slices in places where color is needed. Use the cherry tomatoes and pickled okra to garnish around entire bottom of salad. Drizzle with lemon juice and olive oil. Generously season with sea salt and fresh ground pepper, and evenly sprinkle entire salad with the Parmesan cheese. Serve cold with lemon wedges, olive oil and hummus or yogurt ranch on the side.

Florida Sunshine Harvest Salad

Ingredients

Preparation

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