Raw Food Salad Bar: Simple Soups And Salads by Philip McCluskey

Author:Philip McCluskey [McCluskey, Philip]
Language: eng
Format: epub
Published: 2012-10-02T21:00:00+00:00

DirEcTiOnS

1. Mix all ingredients together in a large bowl. It’s best if you let this salad sit for as long as possible for the flavors to marinate, but it can also be served immediately and is just as tasty.

mInteDPEAcHES,corn SALSA&SmOKymeSquIte SauceOVErmIxeDGrEEnS

Sweet, smokey and minty. Silky textures combine with beautiful crunch in the form of red and green leaves.

FOr THE mESquiTE SAucE

1 TABlESPOON MESqUITE POwDER

2 TABlESPOONS AGAvE

1 TABlESPOON wATER (OR jUST ENOUGH TO MAkE THE SAUCE lIqUID ENOUGH TO DRIzzlE OvER THE SAlAD, BUT NOT TOO wATERy A PINCH OF SEA SAlT AND A lARGER PINCH OF CHIlI POwDER

1. Blend in a bowl until smooth and set aside.

FOr THE SALSA 2 CUPS FRESH CORN

jUICE OF 1 lIME jUICE

2 TEASPOONS GROUND CUMIN

1 TEASPOON CHIPOTlE POwDER

1 HANDFUl GREEN ONIONS, FINEly DICED

1 RED BEll PEPPER, SEEDED AND FINEly DICED

1 ClOvE GARlIC, PEElED AND MINCED

1. Mix all ingredients together and set aside. FOr THE SALAD

2 HANDFUlS MESClUN MIx FOR EACH SERvING

3 vERy RIPE PEACHES, PITTED AND SlICED

1 HEAPING TABlESPOON FRESH MINT lEAvES, RIPPED INTO PIECES

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