As those who know and (miraculously, still) love me are aware, I am not a morning person. But work has been brutal, so I went in a full hour and a half early today in an effort to get a jump start. Ten hours later, I dashed out the door. I managed to bang out a few more emails on the subway ride to pick up my weekly CSA share, which included butter leaf lettuce, blueberries and two cucumbers that mocked me for the four I still had stashed from last week. On my kitchen counter was some fresh basil my neighbors gave me when I dropped off the keys so they could watch my cat. (How’s that for a good trade?)

I’ve still got a number of hours of work tonight, including a hundred-mile drive due East. But I’ll be damned if I’m not going to have a tasty and nutritious meal first.

Blueberry, Basil and Butter Lettuce Salad

• 3 tablespoons goat milk yogurt (This would ideally be at room temperature or close to it.)
• 1 tablespoon honey vinegar (Champagne vinegar or even rice wine vinegar would be fine.)
• 1 tablespoon coconut oil
• 3 thinly sliced scallions
• 1 teaspoon honey
• 1 pinch salt
• freshly ground pepper
• 1 head butter lettuce, rinsed and dried thoroughly
• 1 large cucumber, peeled and thinly sliced at an angle (I used an Asian cucumber, which was YUM.)
• 1 cup blueberries
• 20 basil leaves, chiffonaded (rolled in a bunch like an, um, cigarette and then sliced thinly)
• 1 ounce feta or goat cheese (While you could skip this if serving with a meal, this WAS my meal.)

1. Combine the yogurt, vinegar, oil, scallions, honey, salt and pepper in a small jar. Put the lid on and shake vigorously until the honey has dissolved.
2. Tear the lettuce into a small bowl, adding the cucumbers, blueberries, basil and any cheese you choose to use. Drizzle with the dressing, toss and dig in.

This came out much better than expected. There was a certain harmony of flavors that transcended what were already some delightfully fresh ingredients. There was also a lightness I couldn’t place until halfway through wolfing my salad down, when I remembered that I had opted for coconut rather than olive oil. Trust me on this one.