Hello fellow food adventurers!
Is it just me, or has the weather decided to skip spring and jump straight into summer? I'm not complaining, though! The sun is shining, the days are long, and all I want to eat are vibrant, refreshing salads and an endless supply of iced coffee (because who can say no to caffeine when the sun is out?). This week has been all about embracing the heat and living that easy-breezy summer life.
Speaking of iced coffee, I've become a bit of an expert lately, and let me tell you a secret... you don't need a fancy machine to make a delicious iced coffee. A humble blender works wonders! I prefer using a strong brew of my favourite single-origin coffee, chilled and blended with ice for a super smooth result that doesn't need any sugar or milk. What's even better is I've started turning my used coffee grounds into a skin-loving scrub - a bit of a zero-waste and self-care double whammy! It's super simple: just dry the used grounds, mix them with a bit of almond oil, and voila! An exfoliating and moisturising treat for your skin.
But enough about my caffeine-fueled antics, let's talk about the star of the show: today's recipe is a zesty, crunchy, and incredibly satisfying Vegan Summer Salad. This isn't your average boring salad. It's packed with textures, flavours, and all things delicious. It's perfect for those hot days when you don't want to spend hours in the kitchen, and it's guaranteed to be a crowd-pleaser at any gathering, be it a BBQ, a picnic or a relaxed meal at home.
Here is how to bring this bowl of sunshine together:
Ingredients:
- 2 ears of fresh corn
- 1 zucchini, sliced into thick rounds
- Olive oil, for grilling
- 1 tsp Cajun spice (or your favourite spice blend)
- 15 radishes, thinly sliced
- ½ cucumber, quartered
- 15 cherry or plum tomatoes, halved or quartered
- 1 small red bell pepper, diced
- 1 ripe avocado, diced
- 2 celery sticks, thinly sliced
- 100g sugar snap peas, sliced diagonally
- ⅓ cup toasted almonds, roughly chopped
- A handful of fresh coriander, chopped
Dressing:
- 45 ml extra virgin olive oil
- 30-45 ml lime juice (or lemon juice), adjust to your taste
- 15 ml Chipotle Sauce or a few drops of your favourite smoky hot sauce
- 1 tsp maple syrup
- 1 garlic clove, finely grated
- Salt and freshly ground black pepper, to taste
Instructions:
- Grill the Goodness: Heat up a griddle pan over medium heat. Brush the corn with a little olive oil and grill, turning occasionally, until cooked and lightly charred. Once cooled, carefully slice the kernels off with a knife.
- Char the Zucchini: Brush the zucchini slices with olive oil, season with salt and a sprinkle of Cajun spice. Grill them on the hot griddle until you have beautiful char marks on both sides. Let them cool and then chop into smaller, bite-sized pieces.
- Prep the Veggies: While the corn and zucchini cool, prepare the rest of your veggies. Thinly slice the radishes, quarter the cucumber, halve or quarter the tomatoes, dice the red pepper and avocado, and thinly slice the celery and sugar snap peas.
- Toast the Almonds: In a small dry frying pan, toast the almonds over low heat, stirring occasionally, until lightly golden. Sprinkle with salt and set aside to cool before roughly chopping.
- Make the Dressing: Whisk together the olive oil, lime juice, hot sauce, maple syrup, grated garlic, salt and pepper in a small bowl or a jar. Stir or shake vigorously until emulsified.
- Assemble and Serve: Combine all the salad ingredients in a large bowl. Drizzle with the dressing and toss gently. Garnish with the fresh coriander and chopped toasted almonds and serve.
Tips and Variations:
- Don't be afraid to experiment with different veggies. Bell peppers, carrots, or even some grilled halloumi would work wonders.
- Feel free to swap out the almonds for any other nuts or seeds you prefer.
- If you don't have a griddle pan, you can also roast the corn and zucchini in the oven or on the BBQ.
- Make the dressing ahead of time and store it in the fridge, but only add it to the salad just before serving to avoid sogginess.
This salad is more than just a collection of veggies; it's a celebration of summer flavours. It's vibrant, refreshing, and packed with nutrients. So, grab your apron and enjoy creating this little bowl of sunshine. And don't forget, you can make my recipe your own, play with the ingredients and most of all enjoy!
Happy cooking!
Chef Ava