“This salad is good! You could share this with the world!” my son announced over dinner the other night. So, how could I not share it with you?
This is a salad that I serve with every meal, taking advantage of all of summer’s beautiful, bright colours.
variations
- I love to add purple basil, small leaves of rainbow chard, and deep green mint leaves—whatever catches my eye in the garden.
- Sometimes, I saute green beans with zucchini or grate the raw zucchini into strips instead of cooking it.
- Another wonderful addition is pumpkin or sweet potato chopped in small cubes, lightly sprinkled with ground cumin, a pinch of cayenne pepper, salt and pepper, then roasted on a baking tray until the pumpkin is tender and added to the salad.
SUMMER SALAD
ingredients
3 cups garden greens and edible flowers (lettuce, baby kale, arugula, spinach, chard, beetroot leaves, basil, mint, parsley, coriander)
1 carrot, shaved with a potato peeler
1 cucumber, chopped
½ cup sprouts (see how-to sprout own)
4 small garden zucchinis, halved & quartered lengthwise
dressing
⅓ cup pine nuts
1 Tbsp honey (add a little hot water to make it more liquid)
2 Tbsp balsamic vinegar
5 Tbsp olive oil
juice of one lemon
salt and pepper
preparation
- In a very hot skillet, drizzle a little oil/ghee and add the halved zucchini; cook until a little charred on all sides. Put aside to cool.
- Wash, spin and dry the green salad leaves; shave the carrot into long strips, slice the cucumber, add the sprouts and cooled zucchini in a large salad bowl.
- Lightly dry toast the pine nuts until lightly golden. Put aside 2 tablespoons and roughly chop.
- Place the rest of the pine nuts with the remaining dressing ingredients in a blender and blend for 1 minute, scraping the sides as needed.
- Drizzle over the salad, lightly toss, sprinkle with the reserved chopped pine nuts and serve.
Shared goodness from Stacey
