With the weekend speeding our way, I wanted to share a delicious, summery salad with you. Take this to a BBQ or share it with Dad this weekend. It is bursting with flavor, packed with seasonal veggies, and you can eat it for any meal on your Bode plan (though you might not want it for breakfast). It packs well in mason jars for picnics too!
Head down to your local farmers' market to pick up the ingredients. I love shopping at farmers markets for the freshest, most in-season veggies. Beautiful colors, crunchy textures, and sublime taste make eating your veggies super easy in summertime. And veggies are a freebie... eat as many as you want!!
Ultimate Summer Salad
3 ears corn, kernels cut off the cob1 red pepper
2 cups green beans, cut in pieces
1 cup shelled, frozen edamame beans
1 pint heirloom cherry tomatoes
1 jalapeno, sliced in thin slices
1-1/2 tablespoons lime juice
2 tablespoons olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon raw honey
Zest from one lime
10 leaves basil, chiffonaded
Sea salt and freshly ground black pepper to taste
Roast red peppers, cut into thick strips, and corn with a drizzle of olive oil and some sea salt at 400°F for 10 minutes. When the peppers are done, dice and add to the salad.
Boil green beans and edamame beans for about 3-5 minutes. Drain the water, then immediately submerge beans in a bowl of ice water to stop the cooking process.
Whisk together dressing ingredients: lime juice, olive oil, red wine vinegar, lime zest, and honey. Pour over the vegetables. Season with salt and pepper to taste and top with basil.
No comments:
Post a Comment