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Mint Almond Cherry Salad

Mint Cherry Almond Salad

The memory of crawling up on to the perfect low hanging branch of our cherry tree as a child comes back to me in whispers whenever I find myself searching for my happy place. I enjoyed the cherries well enough, but really it was about the climbing, perching and imagining the possibilities that became precious in my heart.

Typically we would pick as many of the wee fruit as possible, hoping to not find any worms, and then one day my Dad would come in with a big ladder and swoop the rest into buckets and subsequently into his Cherry Wine. Which is another story for another day.

When the tree came down, I was thankfully not home, but it was a bit like finding out my childhood pet had passed away. Sadness. But, such is the cycle of nature, goodness is fleeting and you hope the memories are solid. I can still feel the trees cool, smooth skin, my legs dangling and I am overwhelmed with gratitude.

The memory of crawling up on to the perfect low hanging branch of our cherry tree as a child comes back to me in whispers whenever I find myself searching for my happy place. I enjoyed the cherries well enough, but really it was about the climbing and perching and imagining the possibilities of living in a tree that became precious in my heart.

Typically we would pick as many of the little fruit as possible, hoping to not find any worms, and then one day my Dad would come in with a big ladder and swoop the rest into buckets and subsequently into his Cherry Wine. Which is another story for another day.

When the tree came down, I was thankfully not home, but it was a bit like finding out my childhood pet had passed away. Sadness. But, such is the cycle of nature, goodness is fleeting and you hope the memories are solid. I can still feel the trees cool, smooth skin, my legs dangling and I am overwhelmed with gratitude.

Another memory during that time was the abundance of mint lining the side of our house. That mint in my parent’s yard, having been periodically pruned into submission, is not going away anytime soon. I embrace the memories of attempting mint sun tea and brushing against the bush accidentally only to be coated by the loveliest of smells. I like to think it was the combination of these two memories that made this salad come together.

While visiting my childhood home, I must have been longing for that tree. Thankfully, Washington is abundant with cherries and my parent’s yard is flush with mint. This salad soon took form and became a way to channel my sweetest, youngest days.

My original intentions were to create a cream-y-ish vegan dressing, not too sweet, that would play well with fruit. So it starts with what is basically a thick almond milk and ends with a slight emulsification of the olive oil. Play around with this salad, try a stone fruit that is more abundant for you this time of year or maybe one that bursts with memories: apricots, nectarines, peaches, pluots, and more.

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1/4 cup water
1/4 cup mint
1/8 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 teaspoon honey, optional
4 cups lettuce, wash, dried and torn into pieces
1 cup cherries, sliced, halfed and pitted

Place half of the almonds in a blender with the water. Whirl around until smooth. Add the mint, lemon juice, salt and pepper. Blend until thick and evenly combined. Slowly drizzle in the olive oil while blending at a very low speed. Avoid blending it too long as it can cause the delicate oil to become bitter. Taste. Add the honey if it could use a touch of sweetness (we usually skip it).

Tear the salad greens into pieces and spread into one large or individual salad bowls. Drizzle on the dressing, the remaining almond slices and a sprinkle of the cherry halves.

Now, your turn… Which stone fruit holds the most memories for you?

Cook seasonally. Eat consciously. Love well,

Chef Lilly