Mint is taking over one of our planter beds, seriously!
I adore the stuff, but am clearly not consuming it fast enough. I tried to change that grabbing a handful for a new salad experiment.
And found out Miko enjoys mint leaves as much as I do.
Apparently I wasn’t the only one grabbing dinner from our garden, this guy has a huge web spanning between garden beds.
For the salad, I also had a cantaloupe that needed to be used up and decided to get a little crazy on a plain old week night. I chopped up the melon and mixed it with chopped apple, corn, shredded carrots, shredded jicama, shelled hemp seeds, sunflower seeds, and shredded coconut. Then dressed it with:
- 1/4 cup of fresh mint leaves, finely chopped
- 2 tbsp. apple cider vinegar
- 3 tbsp. olive oil
- 1 clove of garlic, minced
The result was a beautiful mesh of summer colors and flavors.
The salad blended sweet and savory daringly with a fun mix of textures, but the mint and cantaloupe were the stars of the salad adding a festive sweetness with a bright and fresh flavor from the mint that was not too strong.
A crazy summer combo that was a refreshing flavor party.