Recipe of the Month

Rainbow Salad

Light yet filling, with seasonal ingredients at their best.  In the cold winter months this one’s far less flavourful and much more expensive to make.

Salad Ingredients:

4 ears corn, kernels cut from the cob

1 shallot, minced

1 red pepper, diced

1 orange pepper, diced

1 cucumber, skin on, diced

a large handful of cilantro leaves (or parsley if cilantro’s not your thing)

Dressing:

1/4 cup extra virgin olive oil

1/3 to 1/2 tsp raw honey

2 Tbsps fresh lemon juice

2 tsps cumin powder

1/8 tsp cayenne powder

Method:

Cut kernels off corn cobs and dice the rest of the veggies.

Put into a large bowl and toss together.

Whisk together dressing ingredients and pour over salad, stirring thoroughly.

Sample and adjust seasonings to suit your own taste.

Serving Suggestions: This is beautiful served in pepper or tomato cups.  As a main dish, you can add soaked/drained raw sunflower seeds or cooked chickpeas for a heartier fare.

by Deanna Litz