What food do you take travelling? Airport and roadside offerings are universally dire, as far as I can tell, so we usually try to think ahead and pack food to sustain our family on travel days.
Today was a travel day. We’ve been in California, visiting my family (including my 98-year-old grandfather), soaking up sunshine. We headed home tonight on a late flight with three sleepy children, a suitcase full of new crop walnuts, and this salad.
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Today is one of those nice days where a lot of people I love are together under one roof. My in-laws are visiting, and my brother and his wife are passing through town with our favorite nephew (also, yes, only nephew). I got to putter around in the garden for a while, sneaking up on weeds and picking ingredients for this salad while my mother-in-law, who is an amazing cook, made the rest of the meal.
I know I once said I couldn’t tolerate a one-color meal, but it turns out that maybe I can if the color is springtime green. I wish that I had taken a picture of it all together, but you will just have to imagine how lovely the table looked with this salad alongside a bright green pea-and-basil soup and followed by an equally brilliant avocado mousse. So green!
The top left picture below is the creamy cilantro and sweet corn dressing that I used for the salad. It’s just corn, cilantro, lime, and salt, but it has such a creamy texture and bright, sweet flavor that I’m already thinking about how else I’m going to use it this summer. Suggestions, as always, are warmly welcomed–you guys have such good ideas, thank you for sharing them!
Emmy Cooks 