Farmer's Market Salad
This yummy spin on a summer salad is packed full of nutrients and antioxidants which boost your immune system and help fight disease.
Pick up these veggies on your next trip to the Charlotte Farmer’s Market and add variation to the salad to appeal to your taste buds! Recipe shared by our friends at the Eat To Beat Cancer Cookbook.
Ingredients:
- 2 cups sliced zucchini
- 1 cup yellow wax beans, chopped in 2-inch pieces
- 1 cup sugar snap peas, trimmed
- 1 cup sliced radishes (¼ inch slices)
- ½ a kohlrabi halved and sliced in ¼ inch slices
- 1 cup herb sprigs and leaves—flat-leaf parsley, dill, and basil
- 1 spring onion, thinly sliced Pinch chopped chives
- 2 Tbsp toasted sunflower seeds zucchini flowers
- 1 cup of Chopped Beets
- Dressing: 2 Tbsp flax oil 2 tsp apple cider vinegar 1 teaspoon tamari, plus more to taste Pinch flaky sea salt Serves 2 to 4, as the main course
Dressing:
- 2 Tbsp flax oil
- 2 tsp apple cider vinegar
- 1 teaspoon tamari, plus more to taste
- Pinch flaky sea salt
- Serves 2 to 4, as a main course
Instructions:
Seam vegetables in batches. Zucchini, wax beans, radishes, and kohlrabi can be steamed for 2 minutes each or until heated through, yet still crisp. Remove from steamer and spread out over a platter, wide bowl or a plate to cool. Steam sugar snap peas for one minute and add to vegetables. Set aside to cool completely before placing in a bowl and tossing with herbs, spring onions, chives, and toasted sunflower seeds. Stir the dressing ingredients together and drizzle over vegetables. Toss in zucchini flowers and any desired add-ins and serve immediately
