The Salad I Craved Walking Home from the Gym
Peach, apricot, strawberry, pear and avocado, with nothing but lemon and olive oil. For two summers now, this is what hot weather tastes like to me.
There are dishes you cook because you found the recipe and liked it. And then there are dishes your body writes for you by craving. This one came from a walk home.
The Hague, last July. One of those heavy, still days when the air doesn't move and the whole city seems to be holding its breath. I came out of the gym and I was hungry — but not for food. I remember that distinction very clearly, because it surprised me. I didn't want a meal. I didn't want protein. I wanted something cold, soft, bright, and maybe even a little bit sweet.
And somewhere between the gym and my front door, the craving arrived fully formed, like someone had handed me a list. Peaches. Strawberries. An apricot. A pear. Avocado. Lemon and olive oil over the top.
That was it. That was the whole thing. I turned around and walked straight into the supermarket, and I bought exactly what I was craving and nothing else. Thirty minutes later I was standing at my kitchen counter eating it out of the bowl, and it was exactly what I wanted. Here's how I make it.
Serves: 2
Total time: 15 minutes
INGREDIENTS
For the salad
1 handful rocket (arugula)
2 handfuls mixed salad leaves
1 large ripe peach, sliced
1 apricot, halved and sliced
8–10 small strawberries, hulled and sliced
1 Conference pear (or any ripe, soft pear), peeled and sliced
1 avocado, sliced
A small handful of walnuts, crushed
For the dressing
Juice of ½ lemon
1 tbsp olive oil
½ to 1 tsp honey (optional)
METHOD
Toss the mixed salad leaves with the rocket in a wide bowl—this is the base of the salad.
Add the peach, apricot, strawberries, pear and avocado, then crush the walnuts over the top.
Whisk the lemon juice and olive oil. Add honey only if your fruit isn't sweet enough.
Pour the dressing over and toss everything gently. Serve and eat right away!
Every single thing in this bowl is soft—that's the whole point, and the crushed walnuts are the only crunch. I've been making it for two summers now, whenever it's too hot to want anything heavy. If it's still warm where you are, you still have time.
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Published: September, 2026.
