Saturday, September 12, 2009

A Raw Salad I like

Here is a quick, easy and delicious raw salad I've been eating when I don't feel like doing much food prep. What I mean is, I've had it almost every night this week. It's surprisingly satisfying and quite tasty-what with the combination of flavors and crunch. If you're used to eating huge evening meals, you may also be surprised by how full you are after eating this deceptively "light" and simple salad.

Zucchini Julienne with Raw Tomato Dressing
(For one hearty eater or for two, as side dish)

1/2 small zucchini, julienned
(Optional: You can add almost any raw, julienned veggie to this salad. Try processing 1/2 a sweet potato, beet, or 1/4 peeled Jicama. You could also add some shredded red cabbage or greens (Collards would be very nice here.)

2 small firm tomatoes (Romas are perfect for this, or, as it's end of summer, one of those plump and rumply organic heirlooms of any color (or stripe) would be lovely here)
olive oil
salt and pepper
handful of raw almonds
toasted sesame seeds

Note: This recipe involves a food processor. If you haven't got one, use a sharp knife. And don't worry about wiping out the food processor between ingredients. It's all going in one bowl in the end.

1) In food processor, grind almonds and sesame seeds to coarse chunks meal and remove to salad bowl.

2) Using julienne blade (or sharp knife) cut zucchini (and any other hard veggies) into julienne strips (thin, short noodles) Add to salad bowl. (If adding cabbage or greens, change blades and cut into loose thin shreds.)

3) Sprinkle zucchini/nut mixture with salt and freshly ground pepper and a glug of olive oil. Toss together.

4) Briefly process tomatoes, using pulse feature, until you have a chunky puree. Spoon over julienne mixture and enjoy.

If you eat eggs/animal protein, feel free to add some finely diced hard boiled eggs and feta cheese. Or add some diced chicken or flaked, canned salmon or tuna.

Just toss it all together and serve cold with a nice glass of wine.


Enjoy!
:)

No comments: