PANTRY RAT SUMMER SALAD

PANTRY RAT SUMMER SALAD

INGREDIENTS

½ Jicama, sliced into thin matchsticks

1 avocado – cut into squares

Tomatoes – Plum, cherry or any other kind cut in half

½ cup of cooked Edamame

½ Hothouse/English cucumber – medium diced (not peeled)

1 large shallot – chopped fine

1 cup of roasted corn kernels

1 ripe mango – peeled and cubed

10-15 ripe strawberries – sliced

½ cup each of fresh cilantro and mint

1/4 cup of chopped walnuts

1 cup of shaved fresh fennel – save a few of the leafy fronds for garnish

 

DRESSING – 1 TBSP of raspberry vinegar; 1 TBPS of Balsamic raspberry glaze; ¼ cup of EVOO; 1 TSP of sesame oil; 1 TBSP of miso paste; 1 TSP of garlic/ginger paste; 1 TBSP honey; juice of half lime; salt and fresh ground white pepper, 3 TBSP olive oil.

 

In a large decorative bowl add all the chopped salad fixings.  Whisk the dressing ingredients till well blended.  Pour over the salad and mix well, let it sit at room temperature for about 20 minutes to allow the flavors to permeate.  Will keep for a day in the fridge but no longer, before it starts getting overly soggy.

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