Chop-Chop Salad

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

1. Chop all vegetables into small, even pieces. (Feel free to substitute in the vegetables you have on hand or whatever is in season.)
   
2. Add dressing ingredients to a blender & blend until smooth.
3. 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)
4. 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. 
5. 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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