Recipe: Raw Summer Salad with Dijon Vinaigrette (using summer squash and fresh herbs)

RAW SUMMER SALAD

"Diced zucchini and yellow squash are the stars here. People don't often eat raw squash, but marinating the vegetable in vinaigrette for a few lazy summer hours makes it completely delicious almost like a light, fresh version of ratatouille."



Ayurvedic Insight: "When we eat raw, we need our digestive fire to be up to the task of "cooking" the rawness out. Always balance raw foods with warming foods such as vinegar, oil, spices, as done here."

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups 1/2-inch diced zucchini
1 1/2 cups 1/2-inch diced yellow squash
3/4 cup 1/2-inch diced red bell peppers
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
2 cups mixed salad greens

In a medium bowl, whisk together the vinegar and mustard. Slowly whisk in the oil in a steady stream until blended and thickened. Then whisk in the salt and pepper.

Add the zucchini, yellow squash, bell peppers, parsley, and basil, then toss gently to coat everything with the vinaigrette. Cover and marinate in the refrigerator for 2 to 3 hours. Just before serving, add the salad greens and toss gently.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Source: The Kripalu Kitchen: Nourishing Food for Body and Soul by Jeremy Rock Smith and Dave Joachim (Ballantine Books; April 16, 2019)