Summer is winding down (was it ever here?). That means its time to savor every bit of flavor from our summer harvest.
What a better way to enjoy fresh seasonal vegetables and fruits than a terrific…..and colorful….salad. What’s even better? You don’t have to turn on your oven to make any of it.
This terrific raw vegetable salad is marinated in a lime vinaigrette. Make it up to 6 hours before serving if you like. Right before serving, toss in the fresh mint and cilantro and garnish with optional edible flowers.
Don’t have all the vegetables listed? Feel free to use what you have in our garden. And the nectarines? You can substitute peaches, strawberries, blueberries, apricots or raspberries.
Hope you enjoy this colorful, flavorful and healthy late summer salad!
Raw Vegetable Salad with Cilantro and Lime
1 cup edamame, shelled (thawed frozen)
Zest of 2 limes
1/3 cup lime juice
1/3 cup extra-virgin olive oil
3 green onion, roots removed, thinly sliced
1 jalapeno pepper seeded and thinly sliced
1 shallot, peeled and thinly sliced
one zucchini or yellow squash, cut into ¼ inch dice
corn from 3 ears of corn
3 nectarines, NOT PEELED, cut into thin wedges
1-pint cherry tomatoes, halved
2 avocados cut into ½ inch cubes
a little salt and white pepper
¼ cup chopped fresh cilantro
2 tablespoons fresh mint, julienned
edible flower garnish (optional)
In a bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeno and shallot. Season with a pinch of salt and white pepper. Set aside while preparing the vegetables.
In a large bowl, combine the edamame, corn, tomatoes and nectarines. Drizzle with dressing and carefully toss to combine. Refrigerate for 1 hour or up to 6 hours. When ready to serve, add the avocado and fresh herbs. Garnish with whole herbs and/or edible flowers.