FRUITY REMEMBER-WHEN-IT-WAS-SPRING SALAD

*Vegan

In a post–climate change world, spring is nothing more than a fantastical notion from the past. (Like Atlantis, reliable American-made cars, and cigarettes that are good for you.) Let’s make spring a state of mind and enjoy this refreshing, hydrating salad in the sweltering heat or frigid cold, or from an underwater abyss caused by a full-on polar ice cap meltdown.

 

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon agave nectar (Honey or maple syrup work fine, too.)

3 ounces spring mix salad greens

3 Persian cucumbers, chopped

2 cups strawberries, hulled and sliced

2 pears, cored and cut into medium dice

2 cooked veggie burger patties, crumbled

1 bunch fresh mint leaves, chopped

12 ounces grape tomatoes, halved

Kosher salt and ground black pepper

1. Whisk together the oil, vinegar, and agave until it forms a dressing. Set aside.

2. Combine the remaining ingredients in a large salad bowl. Dress and toss. Taste and adjust the salt and pepper if needed.