TWOSOME'S CRUNCHY SUMMER SALAD, vegan, low fat/cholesterol, high fibre

Out of this world Fantastic Crunchy Summer Salad

Wonderful vegan treat courtesy of Cameron Diaz

Greens and fruit combos are wonderful in the summer and this 1   is really, really terrific...even when we are cowering under umbrellas during startlingly heavy showers!

This Crunchy Summer Salad is perfect to celebrate the Android version of 67goingon50's first cookbook 'Fabulously Frugal from 67goingon50', out now on Lulu Bookstore (details on Welcome to the Blog, nav bar above).  It's also a great send-off before 67goingon50 embarks on its annual summer break.  

Crunchy Summer Salad is from actress Cameron Diaz in conjunction with her organic wine Avaline.  And, like her, it is definitely not run-of- the-mill. 

The vegan medley is packed with good stuff: crunchy veg, creamy fruits, fab colours, spice without heat and a load of satisfying proteins and vitamins.

It's basically an assembly job - no cooking, yay! - but there is 10 mins of chopping.  Then another 10 mins to gather and measure ingredients for the complex but yummy yummy sweet, spicy, umani dressing.

The result is worth every minute.

To save time and effort, singletons can store half the greens, keeping the avocado and fruit separate, for adding to the plate before dressing and serving.

The salad is not frugal but not exorbitant.  It's a true 'treat' meal.  

Cost: £4'50'ish (possibly less depending on what's in the fridge) (8/23)

Feeds: 2 but multiplies easily, and is great for a buffet table

Ingreds:

2 c salad greens (mixed or single) torn in bite-sized pieces
1/2 c raw snow peas, top and tailed, strings removed & julienned along the width of the snow pea

1/2 c raw carrots in long-ish matchsticks (or 1/4 cup carrots plus 1/4 cup small raw cauliflower florets)

1/4 c cucumber, deseeded, in thin'ish half moons

1/4 of a mango or melon (or a decent sized peach or nectarine), peeled and in large bite-size chunks

1/2 avo, sliced (squeeze over 1/4 of a lemon to prevent browning; season with salt & pepper) Also: see Method below

1/2 c mixed herbs (67 used mint & parsley; basil & chives will do for a change)

Dressing:

1/8 cup cashews, toasted

1 tb maple syrup (or honey or brown sugar)

1/8 to 1/4 chilli crisp or 1/2 tsp hot sauce of choice

juice of lime

1/2 tbsp Dijon

1/2 tb fresh ginger

1/2 tb miso paste (or tahini or equiv half veg stock cube)

small clove garlic grated

1/2 tbsp soy sauce 

1/8 cup sunflower oil

1/2 tbsp toasted sesame oil

Garnish 

1/8 c toasted cashews

1/4 cup puffed rice (health food shops) or cold cooked brown rice (opt) 

1 lime wedge 

Method:

1. Don't cut the  snow peas, carrot and cucumber too small or you'll end up with a plate of indiscrimate greeny-orange stuff (though it will still taste  fabulous!) 
2. Make a pretty bed of lettuce on a serving dish
3. Layer the ingredients apart from avo & melon, one-by-one, saving a handful of each to decorate the top 
4. Consider using the half avocado as a centre point by fanning it out prettily (See Fanning Add  an avocado)
5. Add melon pieces
6. Add leftover veg to top
7. Garnish lightly with herbs 
8. Generously drizzle dressing over without overwhelming ingredients 
9. Place remainder of dressing in a bowl with a spoon alongside or a bottle (on a plate to prevent spills) for guests to help themselves

Dressing:

Either whiz all ingredients in a blender OR

Chop cashews finely; place with other ingredients in a small jar with tight-fitting lid shake vigorously until emulsified

thanks to Kelly Acciardo Parade for ingredients

Comment:

'My goodness, this was truly out-of-this-world good!  A stonking combination of veg & fruit.  A sensational dressing with multiple layers of incredible flavour.  Never mind summer; this salad will be great as a raw side during autumn and winter. Try it!'  Retired journalist

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These recipes are by B M Lee/ Bright Sun Enterprises.  They may not be reproduced without the author's written permission