Sunday, July 20, 2014

Corn, Avocado, and Greens Salad with Spicy Dressing

This is a great summer salad (or meal) that can be thrown together in minutes. The dressing tastes like more work than it actually is, thanks to the handiest appliance around. In a food processor, combine dressing ratios of: olive oil, lime juice and zest, rice vinegar, soy sauce, one small chili pepper with seeds, 2 raw garlic scapes chopped up, and stevia/sugar/or honey. There's no need for salt and pepper, as the soy and chili takes care of those desires. Giver' a whirl until the dressing emulsifies! Set aside. In a large nonstick pan, flash cook a few handfuls of asian greens, as well as fresh cut corn, until everything's softened, but still retains its bite. It's going in a salad after all... While the greens and corn are warm, toss in a big salad bowl with cubed avocado, and some type of contrasting-colour lettuce. The heat will slightly wilt the crisp lettuce (which I love, as no one ever expects to like it as much as they do) and make the avocado become silky and extra soft. Pour the dressing over and toss it all together, being careful not to mush everything. Serve with tongs for easiest platter to plate.

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