Writers disclaimer: I love watermelon and mint. Please do not cancel me or call me un-American.
Happy Thursday, friends.
For the last two weeks, I’ve been using my free time to create a “30-Day Recipe E-Book” for this universe of ours. Whoops, I just gave away a sEcReT pRoJeCt. I’d be a terrible influencer.
In writing this e-book, I realized that I am a photographer, I love photographing food, and I was setting expectations pretty low around here by only sharing iPhone photos. Then, as I highly therapized person, I started to think about how I set my expectations for myself low, and that started an entire spiral… all of which landed us here- on this rambling journey- for me to say, I’ve spent the last week ACTUALLY styling and photographing my recipes.
Welcome to Level 2 of Salt.
I’m not sure how this will translate on the Instagram algorithm, but honestly, I’m not worrying about it anymore. Trying to mimic what social media demanded made me very inauthentic and I’m finally embracing the fact that in this life- I just want to be me.
Alright, before this turns into a Soul… or, one of those blog posts where you have to scroll through Katies Cakies tale of how her hubby’s bowels were explosive so she had to make him something that would stock him up, let’s get into today’s recipe.
(Writer’s Disclaimer: I’m sure Katie’s Cakie’s blog is a wonderful place on the internet and I love that Katie is so willing to share her life. As the youngest and only female cousin in an Italian family, light teasing is my love language.)
This week, we’re making an easy and delicious side dish that you can bring to any pool party this summer so let’s get into it!
WHAT YOU’LL NEED
A couple of navel oranges
A few blood oranges (if available)
A couple Cara Cara oranges
Two grapefruits
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced
2-3 Fresh Figs
1/3 cup grapeseed oil
2-3 lemons, 1 for zesting, and all for juicing (don’t waste your zester- just cut it in half after zesting and use the juice!)
2 tablespoons of honey or date syrup
1-2 tablespoons of garlic, salt, pepper, red pepper
OPTIONAL: goat cheese
PUT IT ALL TOGETHER
Full disclosure: Trader Joe’s did not have blood oranges. That beautiful, elusive, citrus bundle would have made this salad even more beautiful.
First things first, peel all your citrus elements. I do this the old bartender way, which means I cut the edges, use a paring knife to make a slice in the skin, and then peel all the skin off. You can also cut the skin off so you don’t get the little white pieces, just make sure you cut closely to not waste.
Once your oranges are peeled, slice them evenly and put them in a bowl. Then, take your fig and dice them up, and do the same with your red onion and fennel.
Once everything is sliced and diced, make your dressing:
Whisk together your grapeseed oil, lemon zest, lemon juice, honey or date, and seasoning. This dressing can be used for any salad, FYI.
Evenly distribute your dressing on the citrus and then top with goat cheese. Serve cold.
As always, thank you for being here. Below are all the fun places you can find me on the internet. Also, did you join Threads? As someone who has missed the OG Twitter of my college years, Threads is kind of promising.
You can find my poetry book on Amazon
You can find fun Salt, with Soul Merch Here
You can follow me here or SWS here.
I’ll be back to our regular schedule on Monday with a little bit of Soul.