You can capture the market’s taste and put it all together in a salad.
This marinade is good for seafood or chicken.
For a quick meal – substitute smoked trout, leftover grilled chicken, or any cured meat.
Boiled free-range eggs are always a welcome addition.
Take advantage of what’s in season, such as fresh additions of radishes and new potatoes, or delete the avocado and add your favorite cheese.

2 tbsp. extra-virgin olive oil or safflower oil
1 tbsp. chopped fresh thyme
1 tbsp. grated lemon zest
1 clove of garlic, chopped
1 # seafood
¼ tsp. Celtic sea salt (usually gray)
1/8 tsp. ground chipotle or cayenne
Vinaigrette – your favorite will also do!

3 tbsp. champagne vinegar
5 tbsp. whole grain mustard
1 tbsp. local honey
2 tbsp. minced scallion and cilantro
1 clove garlic, minced
¼ tsp. Celtic sea salt (usually gray)
1/8 tsp. freshly ground pepper
½ cup grape seed oil

2 ea. red or yellow bell peppers
2 ea. plum tomatoes halved
2 ea. cobs fresh corn, husks removed
1 ea. sweet onion, cut into 1/2-inch-thick slices
1 ea. large yellow summer squash cut lengthwise into 1/2-inch-thick slices
1 bunch asparagus, trimmed
1 ea. ripe avocado, peeled, and diced
½ tsp. Celtic sea salt (usually gray)
13 oz. mixed greens

Mix the oil, thyme, lemon zest, and garlic in a medium bowl.
Add seafood, salt, and pepper; toss to coat.
Cover and refrigerate for at least 4 hours.

Whisk together vinegar, mustard, and honey in a bowl with dry ingredients.
Add oil in a thin, steady stream, whisking until blended. Cover and refrigerate. You can use a handheld blender.

Preheat and oil grill.
Cook bell peppers over medium-high heat until charred on all sides, about 10 minutes.
Transfer to a plastic storage bag; seal. When cool, remove blistered skin with a small knife. Cut peppers in half; remove seeds; dice into large pieces. Transfer to a large bowl.

Meanwhile, grill tomatoes, corn, onion, squash, and asparagus until evenly charred.
Transfer vegetables to a large platter.
Cut kernels from corncobs; transfer to bowl with bell peppers.
Dice remaining grilled vegetables into large pieces; transfer to bowl with bell peppers.
Add avocado and salt. Set aside.

Remove seafood from marinade, leaving as little marinade on the seafood as possible.
Season with salt and pepper. Grill 4 minutes per side until opaque.

In a large bowl, toss greens with a bit of salt, pepper, and vinaigrette until evenly coated.
Arrange lettuce on a platter and top with grilled vegetables.
Garnish with seafood.

Mid Summer Farm Market Salad