“More salads, always more salads,” she said.

It’s nothing new, but the thick of summer continues to slug on, and it’s shockingly good at what it does. Our minds are muddled over how to best prioritize the waning days: ticking off how many more afternoons, how many more peaches, how many more melons … in essence: how much summer’s left before it’s gone.

To help cut the heavy air, here’s a salad biten by vinegar and tossed with the crunchiest of homemade croutons.

- Bite Me, Summer Salad -

Kale, 1/c green + 1/2 lacinato

Purple Cabbage, 1/2 head

Heirloom Tomatoes, 1 large chopped

Golden Beets, 1 chopped into very thinly

Cilantro, 1/2 cup chopped

Manzana Chile Pepper, seeds removed and chopped very small

Croutons {see below}

Dressing: Bragg’s Liquid Amino Acids + Apple Cider Vinegar + Garlic

Sea Salt + Cracked Black Pepper

Optional: finish with a squeeze of fresh lemon

– To Assemble –

In a large wooden bowl, combine all the kales, cabbage, tomatoes, beets, and cilantro. In a separate glass or bowl, create a dressing with the following: vinegar, bragg’s, chopped garlic, chopped chiles, a crack of pepper and a dash of salt.

Use your hands, or a spoon if so inclined, to toss everything together. Once it’s well mixed, you’re nearly there. All that’s left is plating and croutoning.

{now’s time for that lemon}

oh…those croutons:

Stale Bread, the good kind, cut into cubes

Coconut Oil, or olive if you prefer

Garlic, in exceptionally thin slices

Sea Salt + Cracked Pepper

Atop a cast iron skillet or flat top, heat the oil and garlic. Add the bread and season. Once one side is toasted, give them a savvy little turn so each face finds its way to golden lands.

Let cool, or add to the salad warm if you’d like to slightly wilt your greens.