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Summer Salads

July 26, 2011

Salad Trio

Last night I made a raw kale salad, black-eyed peas tossed in a creamy lemon-tahini dressing and millet. Today I ate the left over millet for breakfast with berries, flaxseed meal and a tiny drizzle of maple syrup with soymilk. For lunch I enjoyed my two salads from last night and assembled a vibrantly colored string bean, tomato and radish salad. As I made these up along the way, I’m not one for following recipes, but I’ve listed the ingredients and approximate measurements below. With fruits and vegetables at their peak, summertime is the perfect opportunity to start experimenting in your kitchen.

Millet Breakfast Bowl

Raw Kale Salad

Raw Kale Salad

1 bunch kale, stalks removed, finely chopped

¼ cup currants

¼ cup pine nuts

¼ cup Parmesan cheese, finely grated

3 tablespoons extra virgin olive oil

juice and zest of 1 lemon (approximately 1-2 tablespoons juice)

kosher salt & black pepper, to taste

Summer String Beans

Summer String Beans

cherry tomatoes, halved

radishes, thinly sliced

basil, chiffonade

extra virgin olive oil, drizzle

kosher salt, sprinkle

Creamy Tahini Black-Eyed Peas

2 cups cooked black-eyed peas

½ cup chopped carrots

½ cup chopped celery

¼ cup chopped chives

¼ cup tahini

¼ cup lemon juice (plus water to thin if necessary)

salt and pepper to taste

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