The cold temperatures of spring and early summer gave our garden a very slow start.  Despite a 24′ x 8′ bed filled to the brim with plants and seedlings, we’ve only had lettuce and herbs to enjoy.  Until now!  Seemingly overnight, bright pink tops emerged at the base of radish greens, several teeny tiny green beans exploded into full size, and sweet banana peppers grew almost too big.  The ‘sun sugar’ yellow cherry tomato plant (one of eight varieties I planted) gave us our first tomatoes of the season, reminding us that a homegrown tomato is one of nature’s greatest delights.  And yes, I should have let the radishes grow a little longer, but I was itching to pull something out of the dirt!I sliced up all of the veggies along with a handful of mixed fresh herbs, then tossed the salad with this Creamy Basil Avocado Dressing.  (I also drizzled some over grilled salmon, which was crazy good!)

Creamy Basil Avocado Dressing

makes 1 1/2 cups

• 1 cup chopped fresh basil leaves
• 1/4 cup parsley leaves
• 2 cloves garlic, chopped
• 1/2 jalapeno (seeds and membranes removed), chopped
• 1 small ripe avocado, seeded and peeled
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup light sour cream
• 1/2 cup light mayonnaise
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

1. Place all ingredients in a blender and blend on high until dressing is smooth and creamy.

recipe and photos via the aesthete and the dilettante

A special thank you to my son who patiently taught me how to add text to photos.  Extra allowance this week, Little Man!