35  Years Of Excellence

Fresh Summer Vegetable Salad

Fresh Summer Vegetable Salad

Fresh Summer Vegetable Salad

Recipe Ingredients: 

  • 4 limes
  • 1 large shallot, finely chopped (about 1/4 cup)
  • 1/4 cup kisan sunflower cooking oil
  • 360g thin green beans, trimmed
  • 2 ears fresh corn, kernels removed (about 1 1/2 cups kernels)
  • 1 red capsicum, seeded, diced
  • 2 Lebanese cucumbers, quartered lengthways, thinly sliced crossways into wedges
  • 350g cherry tomatoes, halved
  • 3 spring onions, thinly sliced
  • 1 fresh long red chilli, very thinly sliced into rounds
  • 1/3 cup fresh coriander leaves, coarsely chopped
  • 1 avocado, peeled, pitted, diced

Recipe Method: 

  • To make vinaigrette, grate 1 tablespoon of the lime peel into a medium bowl, then squeeze 1/4 cup of juice from the limes into the bowl.
  • Whisk in shallot, then whisk in oil. Season to taste with salt.
  • Step 2
  • To prepare salad, bring a large saucepan of salted water to a boil over high heat.
  • Add beans and cook for 1-2 mins, or until bright green and crisp-tender.
  • Drain and transfer the vegetables to a baking tray and refrigerate until cold. Cut beans into 1.5cm pieces.
  • Step 3
  • To serve, in a large, wide shallow bowl, toss the beans, corn, capsicum, cucumbers, tomatoes, spring onions, chilli, and half the coriander with enough vinaigrette to coat.
  • Season salad to taste with salt. Sprinkle avocado and remaining coriander over and serve immediately.

Recipe Tips: 

  • Vegetables Should Look Like Vegetables
  • We tend to overcook vegetables, which cause them to lose a lot of vitamins and minerals.
  • The rule of cooking vegetables is to let them retain their original colour; otherwise they have lost all their goodness