Using loot from my aunt’s garden, my cousin Caitlin created this bright salad. It is hearty enough to be a simple lunch, would make great potluck addition, and would be an elegant side-dish at a dinner party. The fresh herbs and the tangy yogurt dressing make for a vibrant flavor perfect for surviving this record-breaking heat.
- 1 summer squash
- 1 carrot
- 1/2 c. cauliflower
- 1/2 c. broccoli
- 1/2 c. corn, fresh sliced off the cob or frozen
- 1/2 c. garbanzo beans, canned or soaked in water and boiled till tender
- 1 handful fresh basil
- 3 tbsp. olive oil
- juice of 1 lemon
- 1/2 c. yogurt
- 1 sprig fresh dill
Chop the squash, cauliflower, broccoli, and carrot into bite-sized chunks. Steam them with the corn till crisp-tender. Add the beans.
Blend all the dressing ingredients, Caitlin suggests using a Vitamix. Toss the veggies in the dressing. If possible, make the salad ahead of time, leaving it time to marinate.