Chop-Chop Salad by Mimi Kirk
This delicious Chop-Chop Salad recipe from my personal role-model, the gorgeous Raw Food Chef, Mimi Kirk (click on her name for an amazing video), is the perfect crisp, refreshing meal for a Summer evening. The tangy dressing is absolutely phenomenal- rich and creamy with a zippy zest I just love. In fact, I find the dressing so tasty I also like to let it shine on it's own as a delectable sauce over a beautiful plate of yellow squash spaghetti (I prefer yellow squash over zucchini for my raw vegan version of spaghetti).
Please enjoy this tantalizing recipe!
Ingredients:
(Feel free to substitute in the vegetables you have on hand or whatever is in season)
- 1/2 yellow squash
- 1/2 zucchini
- 4 stalks asparagus
- 1 cup broccoli
- 7 string beans
- 1/2 parsnip
- 1-2 small carrot
- 1 cup red cabbage
- 1/2 turnip
- 1/4 fennel bulb
- Fresh whole herbs such as mint, tarragon, sorrel, and dill for garnish
Dressing
- ½ cup extra-virgin olive oil
- ½ cup tahini
- ¼ bunch of fresh parsley
- ¼ cup apple cider vinegar
- 1/3 cup cashews
- 3–4 tablespoons lemon juice
- 2 cloves garlic
- ¼ cup coconut aminos or gluten free tamari
- Himalayan salt to taste
- Freshly milled pepper
- 2–3 tablespoons maple syrup or sweetener of choice
- 1 tablespoon or less water, added slowly while blending if thinning is necessary
Method
- Chop all vegetables into small, even pieces. (Feel free to substitute in the vegetables you have on hand or whatever is in season.)
- Add dressing ingredients to a blender & blend until smooth.
- Place all salad ingredients into a large bowl and add desired amount of dressing. (I used it all, it depends on the amount/size of your veg)
- For beautiful plating, use a ring mold or, an empty 8 oz. can with top and bottom removed. Pack the salad into the ring, pressing down firmly. Slowly lift up the can while pushing the salad down with a spoon, leaving a cylindrical stack of salad in the middle of the plate. Garnish with a sprig of dill, tarragon or mint.
- Best served chilled.
Check out Mimi's two beautiful cookbooks at her website YoungOnRawFood.
How is your Summer going?
Lots of love,
xoxo
Juliane
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