Garden Fresh Salads

Beans are ready, the basil is big, and the first ears of local sweet corn are showing up at farmers markets. Put all that delicious produce to good use with these fresh twists on summer salad!

Fresh Green Bean & Basil Salad

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  • 1 pound fresh, young green beans, trimmed
  • ¼ cup finely chopped spring onion
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 10 fresh basil leaves
  • ¼ cup raw macadamia or raw pine nuts
  • sea salt and pepper

Boil a large pot of salted water. Add the green beans and blanch for 2 minutes, until beans are just cooked but still crisp. Drain the beans and rinse with cold water.  Place in a serving bowl.

Stack the basil leaves and roll them up longwise. Cut the roll of basil into strips. Add basil chiffonade and onions to the beans. Sprinkle with oil and vinegar.

Put the nuts in a food processor and pulse chop until finely ground, but not pasty.  Toss with beans and season to taste with salt and pepper. Serve immediately or chill before serving.

Sweet Corn & Curly Kale Salad

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  • 3 ears of sweet corn
  • 1 head of curly kale
  • 1 ripe avocado, diced
  • ½ cup extra virgin olive oil
  • juice from one lemon
  • 1 Tablespoon sweet hot or Dijon mustard
  • sea salt & pepper

Cut the corn kernels from the cob and set aside. Wash and dry the kale, and remove the stems. Tear or cut the kale into bit sized pieces. Put kale into a large salad bowl and massage the kale a teaspoon of salt to help the greens “soften”. Add the corn and diced avocado.

Whisk together the oil, lemon juice, and mustard and a pinch or two of fresh pepper. Toss with the salad, taste and add salt if needed. You can serve immediately or let sit for 30 minutes. Place any leftover dressing in a glass jar and store in the refrigerator.

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