Summer is upon us and that mean we get to go crazy with salads! Veggies and fruits are at their peak of perfection, and bursting with fresh flavor, so let them shine. When we make salads we are always thinking about how to combine crunchy, spicy, sweet, raw, cooked, tang...layers of flavors. This salad gets sweetness from the peas and corn, crunch from the peas, and spice from the radish. The dressing gives it that earthy, acidic punch and if you are keeping the seeds on from the jalapeño, you get another layer of spice. You can dress this salad ahead of time and let it sit, and it does well overnight, so if you have extras don't fret, just re-serve!!!
*One other tip for summer, buy yourself a mandolin. Yes, they can be dangerous and mom is not allowed to use one anymore, but, if you can carefully master one, you can create a new salad just by slicing the veggies thin or in a new direction.
Corn, Snap Pea and Radish Salad with Cilantro Lime Vinaigrette
1 Cup cilantro, stems included
1/3 of a jalapeno, deseeded (if you like heat leave in seeds)
2 limes, juiced and zested
¼ cup water
¼ tsp. salt
1-cup olive oil
3 stalks of corn, boiled, cooled and kernels cut from stalk
3 large radishes, like watermelon radish, French radish or purple ninja, thinly sliced
1 cup of snap peas, diced
In a blender, add water, cilantro, scallions, jalapeno, the limejuice and zest, salt and olive oil and blend until smooth. Set aside.
In a bowl add the corn and snap peas and mix together. Add radishes and mix. Just before serving top with dressing and toss.
A square meal is satisfying, nourishing, complete.
A round table includes all.