Colorful Summer Salad Bowl
with freshly harvested baby radishes !
What is Summer without a colorful and wholesome bowl of fresh vegetables and fruits, topped with healthy crunchy seeds, and dressed in tangy and sweet vinaigrette? Here's a simple recipe to savor the bright colors and taste of Summer in a bowl! Bon Appetit.
recipe card
OVERVIEW
SERVINGS: 1
DIET TYPE: VEGETARIAN | *VEGAN
COOK TIME: APPROX. 20 MINUTES
LEVEL: SIMPLE, QUICK & EASY
Ingredients YOU’LL NEED
BROCOLLI, FLORETS (125 G | 4.4 OZ)
GREEN PEAS, FRESH OR FROZEN (75 G | 2.65 OZ)
BABY REDISHES, HALVED (75 G | 2.65 OZ)
FRESH PEACH, SLICED (A HALF)
SEED MIX — SUNFLOWER, PUMPKIN & SESAME (SPRINKLE)
FROM THE PANTRY
FILTERED WATER (950 ML | 4 CUPS)
NATURAL SEA SALT, UNREFINED (PINCH)
OLIVE OIL, EXTRA VIRGIN (1 & 1/2 TBSP)
RAW APPLE CIDER VINEGAR, ORGANIC (1/2 TBSP)
RAW HONEY / *PURE MAPLE SYRUP, ORGANIC (1 TSP)
BLACK PEPPERCORN, FRESHLY GROUND (1/4 TSP)
HIMALAYAN PINK SALT, FINE (1/4 TSP)
STEPS
1
Fill a stainless steel pot with filtered water. Season with a generous pinch of sea salt, and bring to a boil. When the water starts to boil, add the broccoli florets to the pot and cook for about 2-3 minutes, then add the green peas and cook for another 2 minutes. Remove and place the vegetables in ice water, then strain.
2
Wash and halve the baby radishes. Cut half a peach into slices.
3
Arrange the broccoli florets, green peas, radishes and sliced peach in a beautiful bowl. Top your masterpiece with a sprinkle of healthy seed mix.
4
Next, make a basic vinaigrette dressing by combining the olive oil, vinegar, honey or maple syrup, pepper and salt in a small bowl, then whisk to blend the ingredients together.
5
Add the vinaigrette to the colorful bowl of vegetables and fruit. Enjoy the colors and taste of Summer in a bowl!
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