Receta No cook raw vegetable salad { plus a giveaway }
This no-cook raw vegetable salad is the perfect meal salad for hot summer nights or crowd-pleasing side at your next summer BBQ.
You know The Ninj is all about healthy, real-food recipes that are easy to make, right? So what could be healthier and easier than a raw vegetable salad?
Pretty much nothing, peeps. No cooking. Just chopping. Good eating.
I've adapted this raw vegetable salad recipe from one by London chef Yotam Ottolenghi (he of the gorgeous Plenty cookbook fame), so you know it's bound to be super fresh and healthy, loaded with good-for-you veggies readily available at your local grocery or -- better yet -- farmers market.
Plus, it's packed with grated cauliflower. Yes, grated, which it turns out in awesome way to overcome Mr. Ninj's texture aversion to cauliflower (and dupe him initially into thinking it was grated cheese!).
Now, being The Meatasaurus, I chose to add some grilled chicken to this salad -- which probably makes the vegetarian Chef Ottolenghi cringe, but that's how I roll. It's completely optional if you prefer the meatless route or want to use this salad as a side rather than a main dish salad. Chicken or not, you're going to dig the light but tangy vinaigrette plus how super-fast it is to whip up this salad.
Now, a fun fact: I discovered the recipe after paging through the premier issue of the new Rodale's Organic Life magazine. So far, it's one of the only non-food-only magazines in my house and I'm really enjoying it, not only because it had tons of great real-food recipes that I'm dying to try but also because it included some very factual, robust articles about all aspects of living a healthier lifestyle: exercise, gardening, travel and more.
Because I enjoyed the magazine so much, I've teamed up with the Rodale folks to bring you a special discount subscription offer plus a very, very cool and unique giveaway.
Until June 30th, you can get six issues (a one-year subscription) of the magazine for only $15, along with a no-strings attached free trial and a free gift -- just use this link for the special offer.
Organic pasta sauce, olive oil, and spaghetti made from scratch on an organic farm in Italy, Fattoria La Vialla
Photo book of a food journey through Tuscany and Fattoria La Vialla
Spaghetti server
Tote bag
One (1) issue of Orangic Life magazine
(Note: The giveaway is open to U.S. residents 18 years of age and older and ends on June 29, 2015 at 12:00 am.)
So, other than making this yummy and super-fast raw vegetable salad, what tips do you have for living organically and healthfully? Leave a comment: The Ninj wants to know.
No-Cook Raw Vegetable Salad
(adapted from a recipe in Organic Life magazine)
Ingredients:
- 1 shallot, minced
- 1 teaspoon mayonnaise
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup plus 2 tablespoons olive oil
- 1/2 of a small head of cauliflower, grated (I used the grating blade on my food processor)
- 5-6 large radishes, halved and sliced
- 4 ounces green beans, trimmed and snapped into bite-sized pieces
- 2 cups baby kale or arugula
- 2/3 cup shelled fresh or frozen peas (thawed, if frozen)
- 1/2 cup fresh basil leaves, torn or sliced
- 3/4 cup pitted Kalamata olives, halved
- 6 ounces grilled chicken breast, shredded or diced (OPTIONAL)
- kosher salt and pepper
Directions:
In a large bowl, whisk together the first five ingredients (shallot through oil) until combined into a vinaigrette. Add the remaining ingredients and toss well to coat, seasoning to taste with salt and pepper.
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Note: While Rodale's Organic Life is providing the prize package for this giveaway and supplied me with a complimentary issue of the magazine, I was not compensated in any way for this post. All opinions are my own.