My Camera is broken, so no pictures until the next paycheck. But isn’t that precisely why we have imaginations?
Summer Bounty Salad #1
This salad came together as a “leftover salad” from our cookout the night before. The lone ear of grilled corn and two halves of grilled zucchini came together with some leftover brown rice from an Asian feast a couple of nights before. Most of the veggies came from my CSA. (YAY Eating with the Seasons!). And the black radish was a little bit of a surprise vegetable. On a lark, I had picked it up at the farmer’s market. I convinced a stranger to split the bunch with me because I didn’t think I would ever use more than two! It is definitley black and sort of frightened me. (I mean, is food supposed to be black?) But it turned out to not have as strong of a bite as regular radishes and now I wish I had kept the whole bunch to myself!
I served grilled Blenheim Apricots on the side, drizzled with honey and dusted with a pre-packaged Moroccan spice mix. Heavenly!
1 ear corn, grilled
1 zucchini, sliced lengthwise and grilled
1/2 c. brown rice
1/2 small avocado, cut into small pieces
1 medium black radish, chopped
1 c. arugula, chopped
Salt and Pepper
3 T. Olive Oil
2 T. Lemon juice, fresh squeezed
1 1/2 t. Dijon Mustard
2 tsp. Rice wine vinegar
1 1/2 tsp Raw Honey, or to taste
Salt and Pepper
Freshly grated Parmesan
Cut kernels off of the cob into your salad bowl. Chop zucchini on into smallish pieces and add to the bowl. Do the same for the avocado and the black radish. Rinse the arugula well and pat dry, chop and add to the salad bowl. Lightly salt and pepper and toss.
In a separate bowl, mixture together the ingredients for the dressing until well blended. Pour over the salad.
Sprinkle Parmesan cheese over the top. Serve.