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This is a beautifully colorful and crunchy salad. It takes a little time to chop all the veggies but the result is well worth the effort. Double the recipe if you plan to bring this to a potluck lunch or picnic. There never seems to be enough! Yum!
Screw Top Jar (to mix the dressing)
Chopping Board
Large Bowl
Ingredients:
Salad:
3 cups raw potatoes, peeled and diced fine
2 ears fresh corn kernels
1 1/2 cups green peas
1 cup carrots, diced or shredded
1 medium onion, chopped
1 small green pepper, chopped
5 radishes, chopped
2 celery stalks, chopped
1/2 cucumber, chopped
1/4 cup nuts of your choice, chopped
1/4 cup sunflower seeds
1/4 cup coconut, grated
2 Tbsp fresh parsley or cilantro, chopped
Sea salt to taste
Dressing:
2 1/2 Tbsp lemon juice
5 1/4 Tbsp olive oil
1 1/4 tsp sea salt
1 tsp brown sugar or Sucanat(dehydrated cane juice)
Directions:
- Mix the dressing ingredients in a screw top jar and shake well. Pour the dressing into a large bowl.
- Dice potatoes and toss well with the dressing. (This will keep the raw potatoes from turning brown.)
- Add the remaining ingredients and toss well.
adapted from “Vegetarian Cooking” by Lalita Ahmed
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