•Zest of
2 limes
•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
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
Preparation:
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.
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