Summer corn and edamame salad with walnut miso dressing.
This salad is a great side dish for picnics. It has all the components for a family favourite: beautiful colour, satisfying walnut crunch and a delicious sweet dressing.
Photo Courtesy/WALNUTINFO.COM
1/2 cup walnut halves, toasted
1/4 cup olive oil
1 clove garlic
2 tbsp white miso paste
2 tbsp white wine vinegar
1 tsp honey
1/4 cup warm water
1 1/2 cups shelled edamame, fresh or frozen
3 cups cooked fresh or frozen corn (about three cobs)
1/2 cup diced red pepper
1/2 cup diced orange pepper
2 green onions, sliced
Salt and cracked black pepper to taste
Toasting walnuts
In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about one to two minutes.
Walnut miso dressing
Blend the walnuts, olive oil, garlic, miso paste, vinegar, honey and water in a blender or with an immersion blender until smooth; set aside.
In a small sauce pan, bring 3 cups of water to a boil and add edamame. Cook for two to three minutes, drain and rinse under cold water and place in a large bowl. Add corn, peppers, onions and dressing. Mix well and season to taste. Serve immediately.
Tips
• This salad can be made a day ahead and combined with the dressing just before serving.
• To easily cut corn from the cob, break the cooked cob in half, hold the cob upright and using a sharp knife, cut along the cob to separate the kernels. Repeat method with remaining halves.
~ Recipe courtesy of walnutinfo.com
Peach fusion salad
This refreshing and light salad is a definite crowd pleaser. Seasonal peaches combine beautifully with grilled shrimp, avocado, mango and a tangy Asian-inspired vinaigrette for a perfect main or side dish on a hot summer's evening.
Vinaigrette
1 lime
1/4 cup extra virgin olive oil
1 tbsp liquid honey
1 tsp peeled and freshly grated ginger
1 tsp sesame oil
1 tsp Sriracha sauce
1/2 tsp salt
Salad
3/4 lb medium raw shrimp, peeled and deveined
6 ripe peaches, peeled, pitted and cut into 1/2-inch cubes
3 green onions, finely sliced
1 avocado, peeled and cut into 1/2-inch cubes
1 mango, peeled and cut into 1/2-inch cubes
1/2 cup finely chopped cilantro
2 tbsp sesame seeds (black or white)
pepper to taste
Vinaigrette
In a small bowl, combine zest and juice of one lime, olive oil, honey, ginger, sesame oil, Sriracha and salt. Mix well and set aside.
Salad
Heat barbecue to medium-high. Grill the shrimp about six to eight minutes, turning once, until cooked through. Place on a clean plate and let cool.
In a large bowl, combine cooked cooled shrimp, peaches, green onions, avocado, mango, cilantro, sesame seeds and pepper.
Pour vinaigrette over salad; toss well. Cover and refrigerate for at least 10 minutes before serving.
Tips
• Alternatively, shrimp can be sauteed or steamed or you can purchase cooked shrimp.
• Sriracha sauce is a generic name for a hot sauce from Thailand. It can found in the Asian condiment aisle at your local grocery store.
~ Recipes courtesy www.ontariotenderfruit.com