Well, we are still essentially buried under a massive amount of fresh CSA veg at all times.

This means salads. Lots of salads. Salads at dinner, yes; salads at lunch, yes. Salads at breakfast? Also yes.

Breakfast salads are one of my favorite things. This stems from our year and a half living in Brooklyn, during which we tried our best to eat at every restaurant possible, and consequently ended up eating a lot of brunch. I mean, we would have ended up eating lots of brunch anyway, but Brooklyn is one of those towns in which brunch is practically an institution. So we ate lots of brunch at lots of different places, and the main thing those places had in common was salad. Every time we ate brunch anywhere even the smallest step up from the classic diner, we discovered that our orders came with a handful of mesclun and shredded carrot, tossed with vinaigrette and deposited next to the egg of our choice.

And now I don't really want to eat breakfast without some sort of serious vegetable content.

So. Salad for breakfast?

We received both a bag of baby spinach and a few lemon cucumbers in the last CSA box. Clearly, those were the basis for an excellent salad.

Lemon cucumber is not a variety I use much, mostly because it's not the best choice for pickling. But when I'm not making pickles, I find its mild flavor and subtle crunch to be delicious in salads and sandwiches.

The cherries came into play after we found bags of them on sale for $2 per pound. You can't say no to that. And once you have cherries, you have to have a handful of crunchy, rich almonds as well.

Boom. Salad.


Spinach salad with lemon cucumber, toasted almonds, and summer cherries

baby spinach
lemon cucumber
toasted almonds
sweet cherries
olive oil
salt, pepper
lemon juice

Arrange a few handfuls of spinach on each salad plate. Scatter a few drops of olive oil over them.

Trim your lemon cucumber, halve it, and slice it into thin slices. Arrange half a cucumber's worth of slices over each salad.

Roughly chop a handful of almonds and scatter them over each salad.

Pit your cherries, either using a cherry pitter or the paperclip method. Cut them in half. Strew a generous handful of cherry halves over each salad.

Dress your salads with a drizzle of olive oil, a squeeze of lemon juice, and some salt and pepper. Done.

While these salads are excellent alongside a plate of traditional breakfast eggs and toast, they would also clearly be fine additions to the lunch or dinner table. Eat them with a huge sandwich, a seared piece of halibut and a side of green beans, a bowlful of rice and curry. It's all good.

What is your favorite summertime salad?