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Meal Type

Cuisine

Summer Chop Chop Salad

Featured in the August 2017 Hookui.

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Ingredients:

Summer Chop Chop Salad

  • Non-stick cooking spray
  • 1 cup fresh corn kernels
  • Salt and freshly ground pepper to taste
  • 1/2 pound green beans, trimmed and blanched
  • 1 pound mixed lettuce, torn into bite-sized pieces
  • 1/2 Japanese cucumber, peeled and cubed
  • 2 radishes, thinly sliced
  • 1 ripe Hamakua tomato, cubed
  • 1/2 yellow bell pepper, cubed
  • 1/4 cup chopped green onions
  • 1/2 cup candied pecans
  • Avocado slices for topping

Dressing:

  • 1/4 cups white wine vinegar
  • Juice of 1 Meyer lemon
  • 1 shallot, minced
  • 1 tablespoon chopped fresh tarragon leaves
  • 1/2 cups olive oil
  • Salt and pepper to taste

Directions:

  1. In a small bowl, combine vinegar, lemon juice, shallot and tarragon.
  2. Whisk in olive oil.
  3. Season with salt and pepper to taste; set aside.
  4. In a small saute pan, coat pan with non-stick cooking spray.
  5. Heat over medium-high heat; add corn and brown (about 5 minutes), stirring constantly.
  6. Season with salt and pepper to taste; set aside to cool.
  7. In a large bowl, place lettuce, cucumber, radishes, tomatoes, bell pepper, green beans, green onions, pecans and corn.
  8. Pour dressing over and toss lightly.
  9. Top with avocado slices.
  10. Serve immediately.

Serves 6.

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