Chopped Summer Salad

Name: Chopped Summer Salad
Yield: Serves 4
Ingredients: 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

Active Time: 15 minutes Total Time: 15 minutes Serves: Serves 4

Gluten Free

Ingredients

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

Instructions

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.

step by step

/01/

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.

/02/

Wash the squash and zucchini. Slice each into rounds (as thinly as you can!) and add to the bowl.

/03/

Wash the radishes and into thin rounds. Wash the green beans; pick off the stems and discard. Cut the beans into small pieces and add to the bowl.

/04/

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.