Summer Vegetable Salad
Zucchini and yellow squash are bountiful during the summer months, but usually come in the grilled variety. Try them fresh and crisp in this summer salad with a light and delicious citrus-scented vinaigrette that won't leave you feeling heavy in any way. I used a mandoline slicer, which did most of the work, but I don't mind julienning vegetables by hand even if it is more time-consuming.
Servings: TWO DINNER OR FOUR SIDE SALADS
INGREDIENTS
½ red bell pepper, julienned
1 carrot, julienned
½ medium zucchini, julienned
½ yellow squash, julienned
½ head of Napa cabbage, thinly sliced
Orange-Ginger Dressing
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 tablespoons tahini
3 tablespoons tamari
2 tablespoons rice vinegar
½ tablespoon honey
½ tablespoon sesame oil
2 teaspoons orange zest
1 teaspoon ginger, minced (use a zester if you have one)
2 tablespoons avocado oil
PREPARATION
1 Cut the bell pepper in half. Remove the ribs, seeds, and any white filaments. Slice the bell pepper into very thing, long strips. Place in a large serving bowl.
2 Set a mandoline slicer to julienne-mode, and slice the carrots, zucchini, and yellow squash. Alternatively, you could use a julienne peeler. (If you have neither, then cut the carrot into 1-inch pieces. Then cut about ¼-inch planks lengthwise. Lay the planks flat and cut long strips. Repeat for the zucchini and yellow squash.)
3 Wash and dry the Napa cabbage. Remove the thick ribbing. Lay several leaves together cut into thin slices.
4 In a dry skillet toast the white and black sesame seeds for 1-2 minutes or until the white seeds turn golden. Set aside in a plate.
5 To make the vinaigrette, combine whisk together tahini, tamari, rice vinegar, honey, sesame oil, orange zest, minced ginger, and avocado oil.
6 Combine the vegetables in a large serving bowl. Toss with dressing and top with the sesame seeds.
