Friday, September 19, 2008

seasonal summer salad

Yoga magazine ran this recipe in the latest issue. It is very light, delicious and cleansing.

1 cup frozen peas
2 zucchini
1/2 cucumber
8 asparagus
2 spring onions
8 little gem lettuce leaves
for dressing
6 radishes
1 T chopped chives
1 tsp coarse mustard (prepared)
juice of 1 lemon
1/2 cup grapeseed oil
salt pepper

Chop zucchini in pieces the same size as the peas, chop asparagus likewise. Boil water and blanch peas, zucchini, and asparagus. Boil on medium for 3 minutes. Remove from water and plunge into ice water. Drain. Mix oil, mustard and lemon juice add to all veggies and toss to coat. Salt to your taste.

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