This recipe was inspired by and adapted from our weekly CSA newsletter from High Ground Organics. This was really the prettiest salad I have ever made. Next time that I have guests over, I am making this. Even if it doesn’t taste good, they will be impressed by all the colors. Just kidding, it actually tasted amazing, and it was so perfect for last weekend, with our 80 degree weather. Plus, I got to use almost every vegetable that came in our CSA box this week in one recipe. I don’t think I have ever done that before. If this was WWF (by that I mean, Words with Friends, not World Wrestling Federation), I would have earned an extra 35 points. But, if this had been WWF this recipe would have never happened because I suck at that game so bad that it’s almost embarrassing.
serves approx. 4
Salad Ingredients:
1 head romaine lettuce, chopped
1 large carrot, peeled and thinly sliced
2 cups of purple cauliflower, blanched (directions below), chilled
2 cups filet beans, trimmed and blanched just until tender, chilled
1 cup of sliced bell peppers
1/2 small red onion, sliced thinly
1.5 cups cherry tomatoes
1 avocado, chopped into squares
18-ounce wild-caught tuna
3 hard boiled eggs, quartered
Salt and pepper to taste
Vinaigrette
1/3 cup extra virgin olive oil
¼ cup white balsamic vinegar
1 garlic clove, crushed
½ teaspoon stone ground mustard
Salt and pepper to taste
Directions
- Whisk together all ingredients for vinaigrette
- Place all salad ingredients in a bowl together and drizzle with vinaigrette dressing
Blanching
Here is how I “blanch” vegetables. I bring a large pot of water to a boil. Once the water is boiling, I drop the vegetables in for approximately 2 minutes. Once they are cooked, I pour them into a colander and run cold water over them, to stop them from cooking.
