Chopped Summer Salad
Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 4 | Gluten Free
- 1 bunch arugula
- 1 yellow summer squash
- 1 zucchini
- 6 radishes
- 1/2 cup chopped green beans
- 1 ear corn
- small hunk of Parmesan
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
First, place the arugula in a salad spinner then wash and spin dry. Chop the arugula into bite-size pieces; discard any stems. Place in a large salad bowl.
Wash the squash, zucchini, and radishes. Slice each into rounds (as thinly as you can!) and add to the bowl.
Wash the green beans; pick off the stems and discard. Cut the beans into small pieces and add to the bowl.
Remove the husk and silks from the corn. Hold the corn upright in a large bowl. Starting from the top and working your way down the ear of corn, use a serrated knife to carefully cut off the kernels. Add to the salad.
Use a vegetable peeler to shave off about 1/2 cup of Parmesan pieces directly into the salad.
In a small bowl, whisk together the lemon juice, oil, salt, and pepper (about 12 turns on pepper mill). Pour over the salad and toss well.
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