Best of summer salad
Discover the perfect harmony of fresh ingredients in this delightful summer salad. Bursting with vibrant flavors, it's a colorful feast for your taste buds!
Ingredients:
- 2 or 3 organic Persian cucumbers
- Kosher salt
- 2 or 3 ears of sweet corn, not cooked
- 12 -16 heirloom cherry or grape tomatoes
- 1 large garlic clove
- 3 tablespoons fruity extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1-2 teaspoons lime juice
- A few drops of honey
- ¼ teaspoon Dijon mustard
- 1 cup sugar snaps or green string beans, trimmed
- 2 tablespoons finely chopped Chinese (or other very green) celery leaves
- 2-3 tablespoons finely chopped parsley leaves
- 2-3 mint leaves, finely chopped (You can also use Thai basil, if you prefer)
- Salt and pepper to taste
- Turbinado sugar, to taste
- 1/4 to 1/2 teaspoon lemon zest, finely chopped
Instructions:
- Clean the cucumbers without removing the peel. Cut them into small ½ inch cubes. Place them in a bowl, add a couple of pinches of kosher salt, and let them sit for at least half an hour, gently tossing occasionally.
- Peel the garlic and crush it slightly using a fork in a small bowl. Drizzle olive oil over the garlic and allow it to infuse the oil with its flavor.
- Extract the corn kernels from the cobs, scraping off the milky liquid near the cob. Place the kernels and the juices in the serving bowl for the salad.
- Halve the tomatoes and combine them with the corn kernels in a bowl. You can keep the tomatoes whole if you prefer, but cutting them will help release their juices into the dressing.
- If you are using string beans, cut them into 2 or 3 pieces for bite-sized portions. Boil a pot of water and prepare a bowl of ice water. Blanch the beans for about two minutes, adjust the time to your preference. Drain and transfer them immediately to the ice water to halt the cooking process. Allow them to cool down completely before draining them well.
- Prepare the dressing by mixing lemon juice, lime juice, zest, honey, mustard, and a pinch of salt. Stir with a fork or shake with a covered jar until well blended.
- After 30 minutes, rinse the salted cucumbers, drain well, and pat them dry. Add them to the bowl with corn and tomatoes. Include the chopped herbs.
- Add the olive oil to the dressing jar, keeping the garlic aside for future use. If desired, finely chop the garlic and add it to the dressing. Close the lid and shake vigorously until fully combined.
- Drizzle the dressing over the salad and toss thoroughly. Check the seasoning with salt and pepper.
- Allow the salad to sit for at least 10 to 15 minutes. Toss again and adjust the seasoning. If the dressing is too tangy, sprinkle a small pinch of sugar over the salad and toss well. The corn will naturally add sweetness to the salad, but it takes a while for the flavors to meld.
- Incorporate the sugar snaps or string beans just before serving. Toss again and adjust the seasoning with salt and pepper if needed.
- Enjoy your meal!
Summary:
- Calories: 765 kcal
- Fat: 45 g
- Protein: 16 g
- Carbs: 90 g
- Potassium: 1963 mg
- Magnesium: 191 mg