Tri-Colored Summer Salad

This simple and summery salad is gluten-free, vegan and very easy to whip up on a warm day.  You can make this ahead of time since I think it gets even better after it simmers in its own yummyness for a bit.  This is the perfect side dish for a summer picnic for me!

The basis for this salad is to pick a few different vegetables in 3 bright and contrasting colors – work with what you have available.  My mother sometimes makes a salad like this using green beans, corn, tomatoes and a few other things.  I didn’t have green beans and I don’t really like tomatoes but what I do have is a garden already bursting with food!

One thing I’m growing in my little veggie patch is broccoli.  It’s so easy to grow and quick too!  I harvested two huge heads yesterday and I was pretty darn proud of myself.  I’m also growing some little sugar snap peas.  They are still kind of thin and small, but since they are sweet and soft they are perfect for this salad recipe.

The broccoli, peas and dill (also picked in my garden) provide the GREEN.

Two organic, sweet (and quintessentially summer) ears of corn lend the pop of YELLOW.

And a bright organic bell pepper offers vibrant RED.

 

Vegetables:

1 head of broccoli

3 ears of corn

1 red bell pepper

a few sprigs of dill

Dressing:

2 T Olive Oil

2 T Apple Cider Vinegar

1 T Vegan Mayonnaise (could use tahini instead if you don’t eat soy…just a little something for creaminess)

1 T Raw Honey

Black Pepper – Coarsely Ground

Herb Salt – a hefty pinch

 

Directions:

Wash veggies and then steam the broccoli for just a very brief few minutes until it gets bright!

Meanwhile boil corn (also very briefly, just 2 or 3 minutes) in hot water.  Tip – add a splash of white vinegar in the water to help the corn stay sweet and the kernels in tact).

Chop dill finely

Chop red pepper in small chunks

While the broccoli and corn are chilling (pop in the freezer if you are in a hurry), you can mix up the dressing.  I think it’s easiest to make dressing in an old jar because you can shake it like crazy to get the perfect, creamy consistency.

Slice corn off the cob, mix everything together, dress it up and voila!

Healthy, crunchy, sweet, colorful and perfectly summer salad!

Enjoy!

Have a great weekend.

Love Frances

 

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4 thoughts on “Tri-Colored Summer Salad

  1. OK…. ready for the crazy thought, Frances? Do it raw. Even the corn. You won’t regret it.

    OK, you will regret it, but you might be surprised! Maybe start by setting aside a single serving of the raw veggies and see how it tastes…

    Now, off for home and, let’s say, pizza? Pasta? Who knows?!

    S

    • no crazy at all! i think i made this one cooked just because that’s how my mum always did it…but next time, i will remember your suggestion!
      hope you have a great weekend steve. we just pigged out on some brown rice vegetarian sushi…yum.
      btw – your comment on cc about how ashtangis like to talk as much about their diets as they do about the fact that they get up so darn early totally cracked me up! so true! guilty as charged!
      blessings

      • We’ve had a great weekend, Frances. Though without photo proof, unlike some. I have to convince Bobbie to carry her new light-field camera. Woulda been proof we went to the beach — second time already this summer. Maybe the weather will cooperate this summer here in LA.

        S

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