Sunday, June 20, 2010

Jody's Summer Salad

Jody's Summer Salad
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

The fresh mint, garden vegetables and light dressing make this a great summer salad, perfect for BBQs. It's OK to change the combination of vegetables, as long as there is variety and colour. No need to tell anyone it is actually healthy too!

1 28 oz can chickpeas, drained and rinsed
1/3 cup red sweet pepper, diced
1/3 cup orange sweet pepper, diced
1/3 cup celery, diced
1/2 cup cucumber (or zucchini), diced
2 tbsp pumpkin seeds, shelled (pepitas)
1/4 cup fresh peas (if not in season, you can use frozen but thaw first )
1/4 cup spinach, very finely chopped
3 tbsp fresh mint leaves, finely chopped

2 tbsp sunflower oil
1 tbsp dry mustard
1 tbsp honey (or to taste)
1 tbsp lime juice (or to taste)

Garnish (optional)
Romain lettuce leaves
Fresh avocado
cherry tomatoes
sliced boiled eggs

In a medium sized bowl, combine all the ingredients for the salad.

In a covered jar, mix all the ingredients for the salad dressing and shake to emulsify.

Moisten the salad ingredients well with the dressing, but don't soak it. Cover the salad and cool in the refrigerator for 2 or more hours before serving. Stir the salad a few times while it is cooling to redistribute the dressing.

To serve, line the bottom of a platter with romaine lettuce leaves. Transfer the salad to the platter and garnish with fresh avocado slices, cherry tomatoes and boiled egg slices.

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