Summer Salad Recipe by Melissa Forte
Melissa Forte is a superstar chef and the graduate of 40 Days to Bliss Program. She is the gal behind the emotional and passionate LOVE LETTER that was published on Tuesday. If you haven’t read it, read it now! It is an eye opener! It will touch your heart!
Melissa is not only good at making people’s hearts alive, she is really good at making people’s bellies sing from joy! Today Melissa is sharing one of her creative summer recipes. This recipe is a part of the recipe book that every participant of the Kitchen Evolution got last night:)
A little bit about this wonderful salad and why it is perfect for the Summer: Zucchini is balancing to Vata and Pitta with it’s heavy and liquid qualities, which is perfect for hot summer days. According to Paul Pritchford of Healing With Whole Foods: Asian Traditions and Modern Nutrition, summer squashes have cooling, refreshing properties. Zucchini is a good source of Thiamin, Niacin and Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese. To learn more about zucchini’s nutrition facts, go here.
RAW Zucchini With Mint And Pistachio Vinaigrette
Right now, all types of summer squash are abundant in green markets. As the temperature rises, I try to find ways to not have to turn on my oven. Here is a raw zucchini salad to try for a scorching day when cooking is just not an option.
- 2 medium sized zucchini
- 2 cups baby arugula
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 2 Tbs pistachio nuts, chopped
- 2 sprigs of mint, chopped
- 1/2 Tbs sea salt
- Thinly slice the zucchini on a mandolin or with a good vegetable peeler lengthwise. Sprinkle with salt. Transfer to a colander. Let stand for 15 minutes, and it will release a lot of liquid.
- In the meantime, combine lemon juice, olive oil, pistachios, and mint. Toss with zucchini and let it marinade for a few minutes. Mix in the arugula and enjoy!