Growing up as a summer beach kid most of my favorite foods and favorite memories were made by the ocean with food from local farm stands. This salad is one of them. The zucchini and summer squash live up to their namesake, just as abundant in vitamins, minerals and phytonutrients as they grow in the field. Both have vitamins A, B6, and C, to help with immune
health and, even better, they offer carotenoids, like lutein and zeaxanthin, and minerals, like magnesium, to help calm the nervous system, regulate mood, and ease depression. Combine all this with the lycopene in tomatoes, the anti-inflammatory properties in ginger and turmeric, and prebiotic benefits of the almonds and this salad is a bowl of health and happiness.
• 1 medium zucchini
• 1 summer squash
• 1 ear corn, kernels removed
• 1 large tomato, diced
• 1/4 cup sliced or chopped almonds,
lightly toasted
• 3 Tablespoons olive oil
• 2 Tablespoons rice wine vinegar
• 2 cloves garlic, chopped
• 1 teaspoon raw honey
• juice and rind of one lemon • sprinkle of basil
• grated ginger
• grated turmeric
• salt and pepper to taste
Slice zucchini and summer squash lengthwise in long strips, as thin as possible, using either a mandoline, a very sharp chef knife, or a vegetable peeler. Sprinkle with salt to remove moisture and let sit for 30 minutes, then drain, pat dry with paper towels, and place in bowl. Remove kernels from corn, and if desired, toast almonds in oven on 350 for about 8 minutes until lightly browned, and set both aside. Toss zucchini and squash ribbons with olive oil, rice vinegar and juice and rind of one lemon. Let sit for about ten minutes and then top with diced tomatoes, corn, garlic, grated ginger and turmeric root. Drizzle with raw honey, a touch more olive oil, and sprinkle with basil and salt and pepper, to taste. This recipe makes six servings but you may want to double it because most people I know cannot stop eating it!
