Summer Chop Chop Salad Recipe

6

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

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.