This Summer Harvest Salad is full of delicious produce that’s in season late in the summer here in Massachusetts. A month ago, I cut this recipe out of USA Weekend Magazine, and I was waiting until I had a critical mass of appropriate vegetables from my farm share to try it. I ended up adapting it quite a bit due to what I had on hand, and the result is delicious.
This recipe is very flexible, and it would taste great with many different vegetable substitutions. The edamame gives it a bit of protein, and the dressing is a great complement to this veggie combination.
Summer Harvest Salad
$.65 per serving
- 2 cups green beans
- 1 carrot thinly sliced
- 1 cup edamame beans in pods
- 1 1/2 lb red potatoes
- 4 radishes thinly sliced
- 1 tbs fresh dill
- 1/3 cup olive oil
- 2 tbs lemon juice
- 1 tbs red wine vinegar
- 1 tsp salt
Place the green beans in a large pot of boiling water for a minute, then submerge them in ice water. Cut them into bite-sized pieces and place them in a large bowl.
Place the sliced carrots in the boiling water for a minute, submerge them in ice water, and drain. Add them to the bowl with the green beans.
Place the edamame pods in the boiling water for a minute and transfer to ice water. Open the pods and remove the beans. Discard the pods and add the beans to the bowl.
Cook the potatoes in boiling water for 15-20 minutes, until tender but not mushy. Let them cool a bit and then cut them into bite-sized pieces. Add them to the bowl.
Add the radishes and dill to the bowl.
Combine the olive oil, lemon juice, vinegar, and salt in a small bowl. Pour the dressing over the vegetables and stir to combine.
Summer Harvest Salad Price Breakdown
This recipe costs $3.92 and yields 6 servings, so the cost per serving is $.65. Summer Harvest Salad is a delicious, healthy side dish that highlights summer vegetables.