Equinox Salad

It’s late summer, the air begins to change but the garden is still bursting with life. This is a plate that celebrates transition—cooling, clarifying, and hydrating the body as we begin to turn inward.

Crisp cucumbers and juicy heirloom tomatoes are nature’s way of flushing heat and inflammation from the system, while fresh herbs like cilantro and dill act as gentle detoxifiers, supporting the liver and calming digestion. Hard-boiled pasture-raised eggs and fresh mozzarella bring protein and grounding nourishment to balance the lightness of the raw vegetables, while avocado and extra virgin olive oil provide essential fats to help absorb all those fat-soluble vitamins.

Pickled red onion adds both flavor and fermentation—offering probiotic support to carry us through the seasonal shift. A splash of balsamic vinegar awakens the palate and boosts digestive fire.

“I make this salad barefoot in the kitchen with the windows open, slicing and layering as a form of meditation. It’s a meal that reminds me to slow down, eat with my eyes, and honor what this season has to offer before it slips away.” — Dr Kevin Yurkish