Monday, August 12, 2013

Summer Vegetable Lime Salad

The farmers market always has an array of fruits and vegetables so why not try to combine some of the local, fresh produce into one dish? This salad does just that and leaves a satisfied healthy feeling when you are done!
Serves: 8

Summer Vegetable Lime Salad
Summer Vegetable Lime Salad
  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod or other shelling bean
  • 1 tsp finely grated lemon zest
  • 1/3 cup fresh lime juice
  • 1/4 cup STAR California Extra Virgin Olive Oil
  • 1 scallion thinly sliced
  • 1 small shallot thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 avocado cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro
  1.  In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.
  2. In a large bowl, whisk the lime zest and juice with the STAR California Extra Virgin Olive Oil, scallion, and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, orange pepper and tomatoes. Refrigerate the mixture for at least 2 hours. Fold in the cilantro and avocado just before serving and serve it chilled.
  3. Enjoy!


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