JENNY EDEN COACHING

Farmers’ Market Salad

farmers market salad

We are in full Farmers Market season.  And the hot, lazy days of summer are here!  If you’re like me you want to spend as little time in the kitchen as possible, and you certainly want to avoid turning on the oven. Salads are the perfect solution. This is the time when there is an abundance of healthy, colorful produce overflowing the shelves of our markets. The following recipe makes a great meal when combined with crusty country bread, a good cheddar cheese and perhaps a glass of wine.

Recipe by: Arlene Jacobs

 

Ingredients:

½ lb. small, waxy purple potatoes

1 large ripe tomato, seeds and juice removed and cut into ½” dice

2 Kirby cucumbers, quartered lengthwise and cut in ¼” slices

2 carrots, cut into ¼” rounds

½ cup snow peas, ¼” slices

¼ cup scallion greens, roughly chopped

Salt & pepper, to taste

 

Method:

  1. Add the potatoes to water in a 4-quart pot and bring to the boil. Lower the heat to a simmer and continue to cook the potatoes until they are tender in the center when pierced with a small knife. Allow potatoes to cool slightly and cut into ¼’s or 1/8’s.
  2. Combine all ingredients, season and toss with the Garlic Aioli.

 

 

Garlic Aioli

½ cup mayonnaise (or vegan mayo like “Just Mayo” or “Veganaise”)

¼ cup yogurt

2 tbsps. ketchup

3/4 tsp. finely chopped garlic

Salt, to taste

Cayenne pepper, to taste

 

Combine all above ingredients.

 

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