Finding tasty, refreshing vegetable side dishes can be difficult. I am all for a nice salad, but sometimes that just doesn’t cut it. Steamed or roasted veggies are delicious, but when the weather is warm I want something cool. This salad is the perfect solution to all these problems! Using seasonal ingredients like fresh corn and juicy tomatoes is a great way to celebrate summer. The fresh basil and mint in the salad make it even more delicious.
I only made one slight change to this recipe. Since I am not a huge fan of drowning a salad in dressing, I simply drizzled the dressing over each individual serving of salad. You don’t need much to add a nice zesty, and tangy flavor to this salad. I left one serving completely naked except for a light sprinkling of salt and thought it was great. The herbs provide so much flavor alone that you could do without the dressing completely. It is up to you.
I served this with Quick Tandoori Chicken, here is the link. I used chicken breasts instead of thighs. The flavors were robust and yummy, but I wouldn’t serve these two things together again. Serving this salad with a simple grilled steak or simple flavored grilled chicken would be wonderful so that you don’t have competing flavors.
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil
Cook the edamame according to package directions. Drain and set aside to cool completely.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
To go with Pioneer Woman’s flank steak, I was in search of a side dish. Rice would have been fine, and then maybe a salad or some steamed asparagus. But that just seemed kinda boring and not the perfect summer side.
Thankfully, I came across a perfect summer side dish recipe from Erin at vittles for the voracious. This salad would a great accompaniment to the grilled steak and the Asian flavors.
The salad has tons of yummy, crisp vegetables. It tastes fresh but still has a great rich flavor thanks to the dressing. You can change this recipe to fit your likes and needs. Add any other vegetables that you like. Erin suggests water chestnuts, broccoli florets, snow peas, and asparagus pieces. Along with the recipe required broccoli slaw and edamame, I added extra purple cabbage and snow peas.
For the dressing I used Brianna’s Ginger Mandarin dressing, 1 tablespoon of peanut butter and 1 teaspoon hot chili sauce. I don’t like a dressing-drenched salad, so this was just enough to get the flavor without losing the vegetables.
Here is Vittles link, and here is my variation. This is a great salad. Thanks, Erin!
Asian Vegetable Slaw
1 package (10 oz) broccoli slaw mix
1 cup red cabbage, chopped
1 can mandarin oranges, drained
2 cups shelled edamame
1/2 cup cilantro, chopped
1 cup blanched snap peas
1/3 cup Asian dressing (I used Brianna’s Ginger Mandarin)
1 tablespoon creamy peanut butter
1 teaspoon hot chili sauce
Combine all vegetables (and mandarins) in a large bowl and toss together.
In a small bowl, whisk dressing, peanut butter and chili sauce.
There is new-to-me website that I have been frequenting recently and that I am really liking….eatingwell.com.
Many of the recipes sound not only healthy, but also delicious. I am anxious to try some of the desserts, like these lemon squares. Baked goods are not always the easiest to make tasty and healthy, so I’d like to find out if they’ve managed to mix tastiness and nutrition.
Tonight I made these garlic-y citrus shrimp and a warm quinoa salad with edamame and roasted red peppers in a lemony tarragon sauce. I served this with whole wheat pita bread. This meal is packed with protein, quite flavorful, fresh and totally satisfying. I finished dinner feeling full, but full of really good food, so no guilt!
Another plus is that the meal was simple to prep and came together incredibly quickly. Quinoa is so much better for you than rice, and it takes about the same amount of time as white rice, and half the time of brown rice. It is similar in texture to couscous, but has a nuttier flavor and is more substantial. Shrimp is one of the quickest proteins to cook. A mere minute on each side is all you need, but any more time than that can yield a shrimp that is overcooked and rubbery in texture.
The only change I would make is to leave out the walnuts. I didn’t find that they added anything to the salad but crunch and more protein…which we weren’t exactly lacking here.
I will keep you updated as I try more recipes from this site. I already have another EatingWell dinner planned for later this week; chicken and fennel flatbread pizza. Yum.