Last weekend, I went down to the farmers market and went a little crazy. I'm pretty sure I bought $40 worth of fruit, vegetables, and miscellaneous things (dill pickles...). I love that the farmers market here is so full of fresh produce and has such an amazing variety. After wandering around the market, stopping at almost every stand, I had a basket laden with goodness and was excited to get into the kitchen.
Almost every single magazine that I bought for my vacation (I only buy magazines when I'm going on the plane), Food & Wine, Self, and Women's Health had a recipe for a veggie packed salad with a light vinaigrette. I took elements from all three and added my own pizzazz for what I shall deem the "ultimate summer salad." This salad is fresh, bright, spicy, crunchy, and delicious. You could add almost any vegetable you want to it. In fact, I actually bought radishes and avocado and forgot to put them in the salad. Go crazy! Go fresh! Go hit up your local farmers market this weekend!
Ultimate Summer Salad3 ears corn, kernels cut off the cob
1 red pepper
2 cups green beans, cut in pieces
1 cup shelled, frozen edamame beans
1 pint heirloom cherry tomatoes
1 jalapeno, sliced in thin slices
1-1/2 tablespoons lime juice
2 tablespoons olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon raw honey
Zest from one lime
10 leaves basil, chiffonaded
Sea salt and freshly ground black pepper to taste
Roast red peppers, cut into thick strips, and corn with a drizzle of olive oil and some sea salt at 400°F for 10 minutes. When the peppers are done, dice and add to the salad.
Boil green beans and edamame beans for about 3-5 minutes. Drain the water, then immediately submerge beans in a bowl of ice water to stop the cooking process.
Whisk together dressing ingredients: lime juice, olive oil, red wine vinegar, lime zest, and honey. Pour over the vegetables. Season with salt and pepper to taste and top with basil.