This yummy summer salad has a creamy ginger and lime dressing – you’ll want to make it again and again!
- ¾ cup cashews, soaked until soft, rinsed and drained
- 1 cup water
- Juice of 1 lime
- 1 tsp cumin
- 2 cloves garlic, roughly chopped
- 1 inch of fresh ginger, peeled and roughly chopped (approx. 2 teaspoons)
- pinch Himalayan salt
- pinch fresh ground pepper
- Place all ingredients except garlic and ginger in high-speed blender. Blend until smooth.
- Add chopped garlic and ginger to the blender. Pulse until well combined.
- 5 cups carrot ribbons (approximately 4 carrots)
- 4 scallions, thinly sliced (only the white part)
- ½ cup fine dried unsweetened coconut
- 2 sprigs cilantro or parsley, roughly chopped
- To make shaved carrots, just use your veggie peeler and peel carrots into ribbons.
- Toss together the carrots and scallions.
- Pour dressing over carrot mixture and toss to combine.
- Portion the carrot salad on plates and top with dried coconut and cilantro. A bit of fresh pepper is nice too!
August is a time for sitting on a patio, enjoying the warm weather and eating not only barbeque, but also the great dishes made from all of the fresh produce of the season. Salads can be thought of as boring or the healthy “required eating” before you get to the main dish or dessert, but it does not need to be that way. We serve many different salads, both light and full flavoured ones, that can make the salad a part of the meal people look forward to!
One salad that we serve, which may be more of a side dish than a true “salad”, is the Greek dish called Fasolakia Lemonata (or lemon green beans). This is a dish that Liz and Kurt used to each as often as they could at their favourite Greek restaurant in Toronto: Mezes, on the Danforth. It is just a perfect blend of lemon, dill and garlic tossed with olive oil and balsamic over lightly cooked green beans.
Give this recipe a try at your next barbeque. It is fast and easy to make and we are sure it will disappear quickly leaving you to make a mental note to make a bit more the next time you do it.
Vary the quantity of ingredients depending on how many you’re feeding. In general, a small handful of beans (10-15) is enough per person.
Nothing in this recipe is crucial or delicate, so you really can’t mess it up. Just add in the ingredients and adjust them until they taste right to you.
- Fresh green beans
- Red pepper – cut into tiny pieces
- Red or green onion – sliced thinly into strips (optional…Liz does not onion in it)
- Fresh dill – finely chopped
- 2-3 garlic cloves – finely minced
- Lemon – juice it and use the juice for dressing
- Balsamic vinegar & olive oil
- Put a large pot of water on to boil.
- While that heats, trim the ends off the beans and keep in cold water to stay fresh and hydrated.
- When water boils, add the whole beans (after draining cold water from them). When water comes back to a boil leave beans for about a minute and then remove from heat. The beans should be much more brightly coloured now.
- Drain and immerse in cold water. Keep cold water running on them until cool to the touch. This keeps them crunchy.
- In a mixing boil add the other vegetable ingredients and the vinegar, oil, and lemon juice to taste.