This week I was inspired by a childhood memory. When I was young and my mom and I would have to go clothes shopping, the nearest mall was about 45 minutes away and we would make a day of it. Shop, eat lunch, shop some more, go home wiped out. One of my favorite places to eat at this mall was a sandwich shop that made something called 'Health Salad'. It was tuna salad filled with all sorts of small bits of vegetables mixed in. It was our 'go-to' order and we even tried recreating it at home. This dish I created is a more refined version using delicate, wild caught salmon instead of tuna, and a handful of fresh from the ground vegetables. I served this in lettuce cups but you can serve it on crackers, in a pita or sandwich, as a dip with celery sticks or just on its own.
1/2 cup diced white salad turnip
1/2 cup diced pink salad turnip
1/2 cup diced fresh fennel bulb
1/2 cup diced green cabbage
1/2 cup mayonnaise (recipe here)
1 TBSP chopped fennel frond
6oz flaked wild caught salmon (if you use canned, I recommend Henry & Lisa brand)
6 large lettuce leaves
Combine all of the vegetables with the mayo in a bowl then add the salmon and and stir gently to combine. Spoon into the lettuce leaves and serve.
Its nearing the end of the season for my CSA subscription, with just one week left until it is over. Summer starts early in Tucson and many growers scale back in the summer months when it is harder to grow food successfully in our extreme heat and dryness. There will still be plenty of food at the farmer's market for me to enjoy but my CSA subscription won't start again until Fall. Next week will be the last installment of 'What's In My CSA Box... And What Did I Do With It?' until October. Until then, keep coming back to see what's in season at the market and what I'm doing with it. I'm also hoping to have time to visit and interview some of our local farmers.