There was a time when I basically lived with all my best friends, and those were good years. Now as an adult, my best friends are all over the country. It's not ideal, I hate that I only get to see them once or twice a year. Ugh, even writing that makes me sad. But, I will say, when I go visit my friends, I come away with the best of memories! I think back on those times with such affection and happiness.
I went to visit two of my besties in Austin last year, and we took an overnight trip to San Antonio. I didn't see a lot of the city, honestly, but I really loved what I did see. We went to this delicious restaurant for dinner called Supper. It was so gorgeous I wanted to move in, and the food didn't hurt, either.
One of my friends had a side salad of herbs with some fruit and candied ginger. It was so unique, I'd never had a salad of herbs before. I've wanted to recreate it for a long time, so I finally did. It's a lovely, light side dish for spring. My version has much more fruit than the original, but is more savory than your average fruit salad.
Since the fruit is all cut up, this salad is best eaten right when it's made. Over time the citrus continues to give off juice, and it becomes fruit soup. So no prepping in advance or leftovers with this one. This would be perfect for a summer BBQ, and I have a sneaking suspicion that any leftovers would be good in a cocktail. I hope you'll give it a try!
Herb and Citrus Salad
1/4c packed basil leaves
1/4c packed parsley leaves
1 blood orange
1 naval orange
3 strawberries, sliced
1T candied ginger, minced
1t extra virgin olive oil
1 tiny pinch of salt
- Roughly chop the basil and parsley and add them to a mixing bowl.
- Supreme the citrus fruit, or peel it and cut it into slices and add it to the mixing bowll, along with the sliced strawberries and candied ginger.
- Pour the olive oil and pinch of salt over the fruit and herbs and stir everything to combine well.
If you decide to make this unique salad, snap a pic for me! I wanna see it, so tag me on instagram at #ideatthatfoodtoo. Or, click the image below to Pin this recipe and save it for later!