Farmer's Market Salad
Serves 2 to 4 , as a main course
2 cups sliced zucchini and or summer squash
1 cup yellow wax beans, chopped in 2 inch pieces
1 cup sugar snap peas, trimmed
1 cup sliced radishes (¼ inch slices)
½ a kohlrabi, halved and sliced in ¼ inch slices
1 cup herb sprigs and leaves—flat leaf parsley, dill and basil
1 spring onion, thinly sliced
Pinch chopped chives
2 tablespoons toasted sunflower seeds
2 tablespoons flax oil
2 teaspoons apple cider vinegar
1 teaspoon tamari, plus more to taste
Pinch flaky sea salt
Seam vegetables in batches. Zucchini, wax beans, radishes and kohlrabi can be steamed for 2 minutes each or until heated through, yet still crisp. Remove from steamer and spread out over a platter, wide bowl or a plate to cool. Steam sugar snap peas for one minute and add to vegetables. Set aside to cool completely before placing in a bowl and tossing with herbs, spring onions, chives and toasted sunflower seeds.
Stir the dressing ingredients together and drizzle over vegetables. Toss in any desired add ins and serve immediately.
Optional add ins;
1 cup cooked chickpeas or other beans
Thinly sliced kale
Crumbled goat milk feta
This anti-cancer recipe was generously contributed by Amy Chaplin. Please visit her website for any additional details and to check out more of her delicious recipes!
Photo credit: Amy Chaplin