A Summer Chopped Salad!
- Reviews 1
Ready In: 20 mins
Serves: 4
Ingredients
- 1⁄2 cup green beans, cut into one inch pieces
- 5 radishes, finely diced
- agave nectar (or light honey)
- 1⁄4 English cucumber, finely diced
- 2 ears sweet corn, kernels cut off (raw)
- 1 avocado, diced
- 1 cup baby arugula
- 1 shallot, minced (or use red onion or scallions)
- 1 teaspoon fresh basil, minced
- 1 teaspoon fresh oregano, minced
- 1 teaspoon fresh lemon juice
Vinaigrette
- 1 tablespoon agave nectar (or light honey)
- 3 tablespoons extra virgin olive oil
- sea salt
- fresh ground black pepper
Directions
- Blanch the green beans in boiling water for 30-60 seconds, then chill in an ice water bath. In the same boiling water, blanch the radishes 20 seconds, then chill in an ice water bath sweetened with a touch of agave nectar.
- Place all of the ingredients except for the vinaigrette and lemon juice in a large bowl. Drizzle with the vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving . Enjoy!
- Vinaigrette:
- Place the vinegar and agave nectar in a small bowl, then whisk constantly while slowly pouring in the oil in a thin stream.
- Season with salt and pepper to taste.
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