Salad Elixir

 

 

 

 

 

 

 

 

 

 

 

Tis the season to eat lots of foods that normally you would avoid. After travelling and attending several parties indulging in all kinds of different foods you would normally pass up along with being over served causes a lot of being stuffed and bloated.

This elixir salad contains all the needed ingredients to help reduce that back log of holiday indulgences.

Makes for a great table salad and a nice lunch snack and keeps your vegan friends at ease.

You will need;

Half a sweet onion diced.

Half a green bell pepper diced 1 stalk on celery diced

1 small zucchini diced.

1 hand full of brocollini or rapini chopped

1 5inch piece of cucumber chopped

1 large cauliflower chopped

1 large tomato dice chopped

2 carrots dice chopped

1 can of salt less navy beans or chic peas well rinsed

2 oz of good olive oil

1 oz of fresh red wine vinegar

1 tbs of sweet rice vinegar

juice of 1 lime

salt and pepper to taste

1 tbs of sugar
In a large stove pot bring 4 litres of lightly salted water to a boil and using a hand strainer poach all the veggies to set them up to be more flavour absorbing.

This lite pasteurization of the veggies will mean that they will stay for several days covered in the fridge.

Place them in the boiling water in small batches for a few minutes and then place the into a stainless or glass bowl..

Add all the other ingredients and toss and mix till well coated. Let the salad sit and stir mix gently to agitate the mixture a few times. Place in the fridge and let marinate and cool.

Adjust the seasonings by adding fresh herbs or spices to your liking. Now, enjoy and remember to take on a little fibre to help you move right along .

Cheers!

thekitchenman.ca