Summer Salad with Chili Honey Vinaigrette

We’ve reached that moment in the season where all the goods are abundant and you find yourself looking up the zillionth way to eat zucchini… This salad is a catch all and meant to use up whatever summer veg you have on hand. And the vinaigrette provides a bit of a kick… ever notice how a new dressing rejuvenates even the most plain salad? If you’re in need of a salad refresh (and to clean out your fridge), this recipe is for you!

ingredients

2 cups greens of your choice
1 zucchini, sliced into ‘ribbons’ with a vegetable peeler
1 cup green beans, blanched and chopped
2 ears of corn, boiled and shaved into kernels
1/2 cucumber, cut in half length-wise and thinly sliced into half-moon shapes
1/2 cup tomatoes, chopped
1 green bell pepper, chopped
1 green onion, finely chopped
1 garlic scape, finely chopped (optional)
2 avocados, chopped (optional)

Pro tip: any of the above veggies can be omitted or exchanged for whatever you have on hand. Don’t sweat it!

chili honey vinaigrette

1/2 tsp vinegar (I use rice vinegar)
1 tbsp honey
1/2 tsp red pepper flakes
1/2 tsp paprika
1/4 tsp salt
Juice of half a lime
1/4 cup olive oil

Pro tip: this dressing doubles as a marinade for chicken, shrimp, or fish.

instructions

Make the chili honey vinaigrette by whisking together all the ingredients - except olive oil - together. Once mixed drizzle olive oil into dressing as you continue to whisk. Set aside.
Arrange the greens on a large salad platter (or on individual plates).
Top greens liberally with all the veggies and avocado.
Drizzle dressing over salad and toss to coat all veggies.
Serve as-is, or alongside steak, fish, or fried tofu.