Summertime, summertime, la la summertime! Oh yeah, this salad is a summertime explosion of flavor! I’m thinking fireworks here…..So fresh and full of flavor, it really is as good as it looks! Healthy and satisfying because all the flavors are balanced. The dressing is so light all you taste is the freshness of the vegetables and a little hint of lime lingering in the background pulling it all together. Bright, crisp and cheerful, all the colors and shapes make me so happy! What’s really fun is how happy it made other people! I took this salad as my offering for the 4th of July party at our friend’s Steve and Carolyn’s house and got a resounding thumbs up from everyone! It tastes so dog gone good it’s officially my new favorite salad! I mean, it really must be because I am making it two days in a row and can hardly wait to eat it again! It’s a party in your mouth!
Speaking of eating it again…..I can’t tell you how well the leftovers hold up for eating the next day because the hosts for both parties asked if they could keep the small amount of leftover for themselves. Now that’s a high compliment and how could I refuse them? My way of saying thank you for throwing a great party for us all! I know how much work it is!
There is a little rule of thumb in the culinary world that goes like this: 7 essential elements to the perfect plating. Shape, Color, Texture, Size, Flavor, Garnish and Temperature. Balance is the key. Sometimes we don’t know why we like a dish, we just do. But if you take some time to sort through the experience you will find the dish has most, if not all, of these 7 elements and that’s why you love it!
Let’s get the party started! How many elements can you find? Color!
Flavor! In a small bowl, whisk the oil, lime juice and zest, agave, salt and pepper. Chill until you are ready to dress the salad.
Bring a large pot of water to a boil and prepare an ice water bath. Blanch the haricot verts in the boiling water until bright green and crisp-tender, about 4 minutes.
Immediately transfer to the ice water bath to stop the cooking process. Drain thoroughly and dry on paper towels.
Blanch the edamame in the same boiling water until bright green and crisp-tender, about 5 minutes. Immediately transfer to the ice water bath to stop the cooking process.
Texture! Drain thoroughly and dry both on paper towels. Vinaigrette clings to dry salad ingredients better. The flavor of dressing shines through and is not watered down.
Size! Remove the corn kernels from the cob in a flat dish with low sides to keep the corn from flying all over the counter. Rustle up those few that get away from you!
Shapes! Slice the sweet peppers in rings. Remember different shapes, sizes and colors are what catch the eye!
Flavor! Dice the onion, chop the cilantro and half the tomatoes.
In a large bowl, combine the haricot verts, edamame, tomatoes, onions, cilantro, corn, and sweet peppers.
At this point you can chill the salad. Right before you are ready to serve or take it to your party, cube the avocado, lay it on top of the salad and pour the vinaigrette over the avocado. The acid in the lime will keep the avocado from turning brown in your salad. Toss to coat each morsel and you are ready to savor all the crunchy goodness!
- 1/4 cup key lime juice (about 8-10 small key limes)
- 1 teaspoon key lime zest (about 3-4 small key limes)
- 1/4 cup canola oil
- 1/8 cup water
- 1 tablespoon agave nectar
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups haricot verts, diagonal slice (about 1 pound)
- One 12-ounce package frozen edamame, thawed and cooked
- 1 cup grape tomatoes, sliced lengthwise
- 3 ears white corn, kernels removed from cob (fresh not cooked)
- 1 cup sweet mini peppers, yellow, orange and red, sliced in rings
- 1 avocado, large dice
- 1/4 cup red onion, minced
- 1/3 cup cilantro, chopped
- In a small bowl, whisk the oil, lime juice and zest, agave, salt and pepper. Chill until you are ready to dress the salad.
- Bring a large pot of water to a boil and prepare an ice water bath. Blanch the haricot verts in the boiling water until bright green and crisp-tender, about 4 minutes. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly and dry on paper towels.
- Blanch the edamame in the boiling water until bright green and crisp-tender, about 5 minutes. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly and dry on paper towels.
- Remove the corn kernels from the cob in a flat dish with low sides to keep the corn from flying all over the counter.
- Slice the sweet peppers in rings. Remember different shapes, colors and sizes are what catch the eye.
- Dice the onion, chop the cilantro and half the tomatoes.
- In a large bowl, combine the haricot verts, edamame, tomatoes, onions, cilantro, corn, sweet peppers,
- At this point you can chill the salad. Right before you are ready to serve or take it to your party, cube the avocado, lay it on top of the salad and pour the vinaigrette over the avocado. The acid in the lime will keep the avocado from turning brown in your salad. Toss to coat each morsel and you are ready to savor all the crunchy goodness!
That looks absolutely delicious! Do you think you could mail me the agave nectar and the edamame beans? lol I can’t wait to try it. love you, Nancy
I made this salad Saturday night and it was a real hit! The colors, textures, shapes and flavors were amazing. This is a real “keeper” and I will certainly be making it again!
Kathy – I’m so glad you enjoyed the salad!