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Chopped Summer Salad

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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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