A mid-summer dream

Summer finds its peak
Swollen cucumbers, tomatoes, melons
I feast; I save seeds
Stores of potential
Everything cycles

Roasted Pepper and Heart of Palm Salad – yields 6 to 8 servings
1 can heart of palm – drained and rinsed; cut into 1/2 inch rounds
1 red pepper – roasted; peeled and seeded
1 yellow pepper - roasted; peeled and seeded
1 small red onion – sliced a thin julienne
1 medium sized tomato – thinly sliced
1 cucumber (peeled if waxed) – slice into thin rounds
1/4 cup Italian parsley leaves – chopped
2-tablespoons chopped oregano leaves

1/4-cup fresh lemon juice
1/4-cup white wine vinegar
1/3-cup extra virgin olive oil
Salt and freshly ground pepper to taste
2 ripe avocadoes – sliced for garnish (drizzle with lemon juice to prevent browning)

Gently toss all ingredients together, except for the avocado, in a large bowl to coat the vegetables. Lay the vegetables onto a platter and garnish the salad with slices of avocado.