I've probably made this salad more than any other over the summer - plump, juicy cherries, sweet cherry tomatoes, crisp celery and creamy avocado and freshly snipped herbs - so simple yet so tasty. The cherries at the greengrocers are still good - so make it while you can. It's a salad that can only be made in late summer - it wouldn't be proper to make it any other time. 

These images, taken by photographer Emma Gutteridge, feature in the September issue of The Simple Things Magazine as part of an outdoor cinema gathering that I cooked and styled. The September issue of the magazine, containing all the recipes from the shoot can be purchased here.

Late Summer Market Salad

an adaptation of a recipe from Green Kitchen Stories

Serves 4

1 small celery head, sliced, including leaves
2 avocados, stoned, peeled and sliced
2 handfuls of cherry tomatoes, halved
2 large handfuls of cherries, halved and stoned
1 small bunch of flat-leaf parsley, leaves picked and finely chopped
Juice of ½ lemon or more to taste
1 tbsp extra virgin olive oil
A pinch of coarse sea salt and freshly ground black pepper

Rinse and prepare all the vegetables, fruit and herbs and place in a large serving bowl. Mix to combine. Add the lemon juice, olive oil, salt and pepper and toss to mix well. This salad will keep in the fridge for a couple of days.