Table de Renata: salsa salad is perfect for your summer menu


This salsa salad doubles as an appetizer and is a staple on your summer menu.
  • Renata Richardson is a Certified Culinary Nutrition Instructor and a graduate of the Culinary Nutrition Academy.

This fun and sassy salsa salad doubles as an appetizer when served with tortilla chips and is a delicious summer treat. It’s fresh, crunchy, filled with wonderful fresh, wholesome vegetables for a nutrient-dense, delicious, and tangy dish. The roasted corn adds a fabulous depth of flavor!

You’ll be making and enjoying this south of the border salad all summer long.

SUMMER SALAD

Preparation time: 20 minutes

fridge time: 1 hour

Serves: 4 to 6 servings

INGREDIENTS

• 1 can 341 ml whole kernel corn — drained

• 2 Roma tomatoes — seeded and chopped

• 1 orange or yellow pepper — seeded and chopped

• 1/2 English cucumber — chopped

• 1/2 medium zucchini — chopped

• ¼ cup red onion – diced

• 1 large garlic clove – minced

• 1 cooked beet – chopped

• 1 tablespoon fresh or pickled jalapeño pepper (optional) – finely chopped

• 1 fresh mango or 2 fresh peaches (optional) – diced

• ½ cup fresh parsley, cilantro or lovage, lightly packed, finely chopped*

*Alternative: 1 heaping tablespoon of dried parsley

• 1 lime – squeezed to juice or cut into wedges

PAD

• 2 tablespoons of olive oil

• 1 tablespoon of lemon juice

• 2 teaspoons of white wine vinegar

• 1 teaspoon of Dijon mustard

• A pinch of sea salt

• A few fresh black peppercorns

HOW IT’S MADE

In a medium skillet over medium-high heat, roast the drained corn kernels until lightly browned and fragrant. You can use a teaspoon of olive oil or butter to help the corn roast to perfection.

In a medium serving bowl, combine the corn with the other vegetables and toss to combine everything well.

Add the optional jalapeño if you want a little spice and heat to your salad. Fresh mango or peaches are optional, but delicious when added as well.

In a small bowl, combine all the dressing ingredients and mix with a fork or whisk.

Pour the dressing over the vegetables and toss to coat the vegetables with the delicious dressing.

Cover and chill in the refrigerator for about an hour for the flavors to blend.

Drizzle the lime juice mixture just before serving or place a lime wedge on individual plates to garnish and squeeze.

Renata Richardson is a Certified Culinary Nutrition Instructor and a graduate of the Culinary Nutrition Academy. The Toronto-based chef is also a recipe developer and tester, cookbook contributor and author of published recipes. Visit or email [email protected] for more information.


Source link

Previous Stop Menu with. . . Linda Hampsten Fox
Next Discover the menu of Siro's, opening Thursday