So proud to say that all the colorful veggies for this summertime salad came from our very own garden! The lemony sorrel, ripe yellow squash, cucumber and juicy tomatoes were all picked just yesterday and were served up immediately. I topped this healthy, raw veggie side dish with a flavorful vinaigrette made with crunchy, roasted pumpkin seeds, fresh thyme, mustard, a touch of honey, chopped shallots and a mixture of olive oil and apple cider vinegar. A perfectly pretty plate to look at and, the ripe garden veggies really do taste better when hand-picked.
(To view this recipe, click on the blue title of the blog post above*)
Ripe Tomato, Squash & Cucumber Salad with Roasted Pumpkin Seed Vinaigrette
Ingredients:
- 2 ripe tomatoes, cut into wedges
- Sorrel or spinach leaves
- 1 large yellow squash, thinly sliced
- 1 large cucumber, cut into rounds
- For the vinaigrette:
- 1 shallot, minced
- 1/4 cup olive oil
- 3 Tablespoons apple cider vinegar
- salt and pepper
- pinch of crushed red pepper flakes
- 1 tablespoon fresh thyme leaves
- 1 Tablespoon Dijon mustard
- 1 teaspoon honey
- 1/4 cup roasted, salted pumpkin seeds
Directions:
- Arrange the veggies on a serving plate as you wish.
- To make the vinaigrette, add all of its ingredients into a mason jar or small mixing bowl. Shake or whisk until emulsified; adjust seasonings to taste. Drizzle over the raw veggies and serve room temp.
Tagged: apple cider vinegar, cucumbers, fresh thyme, nut vinaigrette, olive oil, pumpkin seeds, raw vegetables, roasted pumpkin seeds, sorrel, squash, tomatoes, vegetarian, vinaigrette, yellow squash
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