Summer Chop Chop Salad

By carvalhohm

Ingredients

• Non-stick cooking spray
• 1 1 1 cup fresh corn kernels
• to and freshly ground pepper to taste
• 1/2 1/2 1/2 pound green beans, trimmed and blanched
• 1 1 1 pound mixed lettuce, torn into bite-sized pieces
• 1/2 1/2 1/2 Japanese cucumber, peeled and cubed
• 2 2 2 radishes, thinly sliced
• 1 1 1 ripe Hamakua tomato, cubed
• 1/2 1/2 1/2 yellow bell pepper, cubed
• 1/4 1/4 1/4 cup chopped green onions
• 1/2 1/2 1/2 cup candied pecans
• Avocado slices for topping
• 1/4 1/4 1/4 cups white wine vinegar
• 1 of 1 Meyer lemon
• 1 1 1 shallot, minced
• 1 1 1 tablespoon chopped fresh tarragon leaves
• 1/2 1/2 1/2 cups olive oil
• to and pepper to taste

Details

Servings 6

Preparation

Step 1

In a small bowl, combine vinegar, lemon juice, shallot and tarragon. Whisk in olive oil. Season with salt and pepper to taste; set aside.

In a small saute pan, coat pan with non-stick cooking spray. Heat over medium-high heat; add corn and brown (about 5 minutes), stirring constantly. Season with salt and pepper to taste; set aside to cool. In a large bowl, place lettuce, cucumber, radishes, tomatoes, bell pepper, green beans, green onions, pecans and corn. Pour dressing over and toss lightly. Top with avocado slices.

Serve immediately. Serves 6.