Tuesday, June 30, 2015

Raw Zing Summer Salad Recipe


•Zest of 2 limes
•1/3 cup lime juice (juiced with our handheld citrus juicer)
•1/3 cup raw olive oil
•3 green onions, roots removed, thinly sliced
•1 medium jalapeño pepper seeded and thinly sliced
•1 shallot, peeled and thinly sliced
•1 tablespoon peeled and chopped fresh ginger
•¼ teaspoon salt
•1/8 teaspoon black pepper powder
•2 ears of sweet corn
•1 cup shelled edamame
•1 cup sun-dried tomatoes, diced
•1 medium zucchini, spiralized using a spiral slicer
•1 medium yellow squash, spiralized using a spiral slicer
•1 cup of green and/or yellow beans, ends removed, cut into 1-inch pieces
•1 red or yellow pepper, seeded and cut into ¼-inch dice
•2 nectarines, unpeeled, cut into thin wedges
•½ cup loosely packed chopped fresh cilantro
•¼ cup loosely packed fresh mint, julienned


In a bowl, whisk the lime zest and juice with the olive oil, green onions, jalapeño, shallot and ginger. Season with salt and white pepper. Remove kernels from corn. Discard cobs. In a large bowl, combine edamame, corn kernels, tomatoes, squash, beans, red pepper and nectarines. Add the lime olive oil dressing and toss gently to combine. Refrigerate 3 hours to 6 hours. When ready to serve, add the fresh herbs. Garnish with your favorite herbs and/or edible flowers.

No comments: