After two full weeks of traveling to Boston for my niece Mallory’s beautiful, loving wedding; to my parents’ home of 30 years in Cocoa Beach; to a stop in Barbados (while on the East Coast, of course, it makes sense to visit Barbados to explore the island and scout villas for plant-based culinary retreats.
For my close friends, an Albert family photo at Mallory’s wedding. xoxo
Self-care in Cocoa Beach…breathing in the beauty of the Atlantic Ocean.
Barbados. So beautiful, I have to share right away, one of my favorite spots in the paradise of Barbados. The iconic Sandy Lane Beach.
Back Home in Arizona
As soon as I was back in Phoenix, I shopped at our downtown Phoenix Public Market to purchase kale for a cooking event with the Maricopa County Summer Reading Program and bought a few seasonal goodies from our local farmers.
Honestly, I was not planning on cooking that morning before the Kale Salad event, but I could not resist, so I’m happy to share with you my first Arizona Summer Farm-to-Table Salad after returning to our desert.
Arizona Corn. Tomato. Arugula Summer Salad.
This salad was inspired by three of my summer favorites. Fresh corn-on-the-cob grown by long-time Farmer Frank of Crooked Sky Farms in Phoenix; Matt’s tomatoes from the Community Exchange; and baby arugula grown by Blue Sky Organic Farms in Litchfield Park. Plus, I picked up flavorful Hatun Oregano Cold Pressed Extra Virgin Olive Oil.
Simple Ingredients
- ½ ear corn-on-the cob, kernels cut off the cob
- 1 cup tomatoes
- 1 cup arugula
- 1 lemon cucumber, sliced
- 1 lime, juiced
- 2 tbsp olive oil
- Pinch sea salt
- ¼ cup walnuts
- ¼ cup Kalamata olives, sliced
- 1 tbsp capers
Simple Steps
- Pre-heat oven to broil.
- Slice corn off the cob.
- Place corn and tomatoes on a flat sheet pan.
- Drizzle with olive oil and sea salt.
- Broil for 5 minutes, stirring occasionally.
- Gather Mise en Place (all ingredients in place) to prepare the salad.
- Place all ingredients into a small bowl.
- Gently toss with hands.
- Plate mindfully.
- Enjoy.
Pause and enjoy your mindful plating.
We eat with our eyes first. Enjoy your Summer Salad.
Plant-Based Culinary & Self-Care in the Magic of Sedona, September 13-16, 2019.
Click to learn more about the retreat on the Experience Nutrition website.
I’m excited to participate in the Local First Arizona Independents Week, June 29 – July 7, 2019. During that time, save 20% (up to $500) on the retreat. Contact Melanie Albert if you are interested: Mel@MelanieAlbert.com or 602.615.2486.
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