INGREDIENTS
1 yellow crook neck squash, peeled
1 green (light or dark) summer squash/zucchini, peeled
1/2 cantaloupe, seeded, and peeled
1 cucumber, peeled if desired
4 tablespoons pineapple mint, finely chopped
1 1/2 teaspoons honey
4 teaspoons rice wine vinegar (not seasoned)
pinch of salt
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DIRECTIONS
Sometimes my recipes come almost fully formed from my imagination because I have been out what we call ‘wafting' in the garden and the aromas and visuals give me ideas. Other times I see a recipe and say "how can I do that differently?" This is one of those. I wanted a lighter, more colorful salad than the recipe I saw, with a special mint for flavoring. Using a potato peeler, creates wide ribbons of flavor for making this fresh salad.
Using a potato peeler, cut thin ribbons of each vegetable or fruit, so you have one cup, loose packed, of each. Place in colander over a bowl, and allow to drain and catch juices for 10 minutes. Reserve juices and chill.
Make a dressing by dissolving the honey in the vinegar. Add an equal amount of reserved juices, add salt and stir well. Mix in mint. When ready to serve, gently toss the ribbons to create a mix of colors. Place 1 cup on each plate and pour about 2 teaspoons of dressing over each. Serve immediately. |
