BLD's fresh vegetable salad
This fresh vegetable salad is so simple, yet all the ingredients blend perfectly. A fresh, lightly herbal homemade dressing sweetened with a touch of honey and with just the right amount of tang is tossed with a wonderfully bright and colorful salad of crunchy fresh corn, edamame, roasted bell peppers and green beans, along with diced avocado and toasted cashews. They top the salad with fresh sprouts and a drizzle of nutty hemp seeds.
From the story: Culinary SOS: BLD’s fresh vegetable salad
Salad dressing
In a blender, grind the ginger, shallots and rosemary to a paste.
Add the soy sauce, honey, vinegar and lemon juice to the ginger mixture and blend until fairly smooth.
With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated.
Fresh vegetable salad
In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add one-half cup of the dressing and toss to coat. Taste, and add additional dressing if desired. Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups salad. Serve immediately.
Hemp seeds can be found at select well-stocked markets as well as most health food stores.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
