Friday, July 15, 2011

Summer Salad II

Ok I hit the Farmer's Market the other day!! Really hot that day. It was 90 degrees and not even 11am!!!

So here is another summer salad recipe that I throw together for Lunch when it is hot and I don't want to do a lot of cooking kinda like my last post but different too.

Servings: 2 full meal size servings or four to six sides
Corn- 2 cups corn any kind, I buy large bags of organic frozen corn from TJ
Peas- 1 cup of frozen peas- fresh are not worth the effort and never taste as good if you buy a good quality organic.
Radishes- 1/2 cup of chopped radishes
Tomatoes- 1 to 2 cups of cherry/grape tomatoes cut in half or whatever kind you got chopped
Zucchini- 3 medium zucchinis chopped
Lemon- zest of a lemon and the juice
Extra Virgin Olive Oil- 1 tbsp
Basil- 1 cup of fresh basil cut into ribbons
Avocado- two avocados sliced or cubed
Cheese- 1/2 cup of goat cheese or farmers, crumbled (or Daiya Vegan Cheese)
Salt- a couple of pinches
pepper- couple of turns of the pepper mill

 Toss it up all together except for avocado and cheese then top when you are ready to serve. If you make this a head of time just wait until you serve to toss with the lemon, oil, salt and pepper. The salt and lemon juice will make the zucchini sweat if you let it marinate in the refrigerator for periods of time and can make the salad quite watery.

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