Summer Soirée Salad
This right here, is the ultimate summer salad situation. When the weather gets warmer, all I want is crunchy salads that are anything but boring. It’s all about having the blend of savory and sweet. Crunchy and soft. Raw and cooked. Building flavor is so much more than just what food tastes like, its also what it feels like, what vibe you want to set. And this vibe is all about the summer soirée.
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This recipe is:
Gluten-Free
Dairy-Free
Grill Friendly
Healthy and clean
Gut Healing
Has over 15 plants
Perfect for a side dish or a main course
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Serves 3-4
The Goods:
For the potatoes:
12 purple fingerling potatoes, cut in half
1 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sumac
1/2 tsp granulated garlic
For the beans:
1 can cannellini beans, drained and rinsed
1/2 tsp olive oil
1/4 salt
1/4 black pepper
1/4 tsp granulated garlic
1/4 tsp paprika
1/4 tsp fennel seeds
1/2 tsp agave
For the dressing:
1/4 cup tahini
1 blood orange, squeezed
1 lemon, squeezed
1 tbsp olive oil
1 tbsp + 1 tsp agave
1/4 tsp salt
1/4 black pepper
For the salad:
4 peaches, cut into quarters & brushed with olive oil
2 ears of corn, brushed with olive oil
1 bunch kale, destemmed and massaged for 5 minutes with pinch of salt & squirt of lemon juice
1/4 cup pistachios, shelled & rough chopped
The Method:
Lets get this summer soirée started! First, preheat your oven to 400.
Starting with the potatoes, toss your fingerlings into a large mixing bowl with olive oil, salt, pepper, sumac, and granulated garlic. Mix up and coat the potatoes with all the spices, and then add to one half of a baking sheet pan. Bake at 400 for 30-35 minutes or until they are fork tender.
While the potatoes are cooking, grab another mixing bowl and add your beans, olive oil, salt, pepper, granulated garlic, paprika, fennel seeds, and agave. Stir and coat the beans. Bake at 400 for 15-20 minutes. (Tip: toss the beans onto the baking sheet with the potatoes half way through cooking, so both the beans and potatoes finish at the same time.) Once beans and potatoes are fully cooked, turn off the oven and keep inside to keep them warm until serving.
As everything is baking, heat a large cast iron skillet, grill pan or your outside grill on medium high. Once your pan or grill is hot, add your 2 ears of corn, and cook around on the sides for 15-20 minutes until you have golden brown/charred edges. (Tip: If you’re using a grill, don’t move the corn around too much to get those perfect grill marks.)
If you have room in your skillet or grill, you can begin to cook the peaches at the same time as the corn. Unlike the corn though, the peaches will take less time and only need to be seared for 2-3 minutes on each side. Once the corn and peaches are done, set the peaches aside and remove the kernels from the corn by slicing them off with a knife and adding them to a bowl.
Now for the dressing! Grab a small mason jar with a lid, and add all the dressing ingredients. Stir with a fork or cap with a lid and shake for 30 seconds, and make sure to not have any clumps. Taste test for your liking and set the dressing aside.
Once you have baked your potatoes and beans, cooked your corn and peaches, then it’s time to whip up this summer salad!
Remove the warm potatoes and beans from the oven. Grab your serving plates and add a handful or two of your prepped kale onto each plate.
Garnish with a few grilled peaches and potatoes, a spoonful or two of corn and beans, a sprinkle of pistachios, and a generous drizzle of your amazing dressing.
Enjoy immediately while everything is still warm!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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