MESSA'S SPECTACULAR SUMMER SALAD
Here is a super simple salad recipe that is sure to be the hit of your next BBQ or a welcome side to your favourite pasta or meat dish.
Salad:
2 Ripe Avacado's - Firm, not over ripe
1 Spiny White Cucumber
12 Large (or 24 small) Button Mushrooms - White or Brown
1 - 341mL tin of Sweet Kernal Corn
1 - 541mL tin of Turtle or Black Beans, drained and rinsed
1 - 541mL tin of White Kidney Beans, drained and rinsed
Sea salt
Dressing:
1/2 cup of your favourite oil*
1/4 cup balsamic vinegar**
2 Tbsp chilli sauce***
SERVES: 2-6 depending on your portion size.
PREP TIME: 15 minutes.
You will need a colander for draining, a large bowl for mixing as well as a whisk for blending.
1. Open and drain all tinned vegetables into a colander. Rinse well to remove excess starches and let sit while you prepare the rest of your veggies, 10 min.
2. Peel and halve avocados, remove pits and chop into bite size pieces; size will vary depending on your palate.
3. Peel cucumber and chop into bite size pieces.
4. Clean off residual dirt from mushrooms and slice into quarters. If you are using small mushrooms then slice in half.
5. In your large bowl measure out your oil, vinegar and chilli sauce. Whisk until everything is emulsified or well blended.
6. Add all your ingredients into the large bowl and toss lightly so as to not bruise mushrooms or squish avocados.
7. Marinate in the refrigerator for at least one hour.
8. Toss and garnish with a pinch of sea salt.
9. Serve in whatever portion size you wish.
10. Eat yo face off!
This recipe can be made ahead of time and refrigerated over night. The acid in the vinegar or lemon juice will prevent the avocado from turning brown. All the veggies, especially the mushrooms will absorb the flavour of the dressing and be dee-lish!
Vegetable Variations
- Turtle Beans
- Black Beans
- Kidney Beans
- Avocado
- Oyster Mushrooms
- Shitake Mushrooms
- Button Mushrooms
- Spiny White Cucumber
- Long English Cucumber
- Sweet Kernal Corn
- Peaches and Cream Kernal Corn
- Green Bell Peppers
- Red Bell Peppers
- Fresh Roma Tomatoes, seeded and de-jelled
*Canola oil is light in taste and Olive Oil is full bodied. Both are nice for this recipe.
**Lemon Juice may be used as a substitute. It all depends on your preferences.
***If you like heat you can spice it up according to your taste.
+++DISCLAIMER+++
This article is for entertainment purposes only.
I am not a nutritionist or a dietician. All my recipes have been generated in my kitchen and I have no official nutritional information. But I could if you paid me enough!
