Summer Vegetable and Magic Dust Salad
A refreshing salad for hot, summer nights.
- 1 zucchini coarsely chopped
- half a pound tomatoes halved (or quarter, if large)
- 2 ears corn shucked
- 2 onions thickly sliced
- 2 peppers thickly sliced
- 1 tablespoon olive oil
- 1 recipe magic dust
- 3 to 4 cups fresh spinach leaves or other fresh green
- sea salt plus a little coarse or kosher salt for the zucchini
- 1 handful cilantro chopped
Creamy Chili Lime Dressing
- 3 tablespoons vegan mayonnaise I’m kinda crushing on Follow Your Heart brand these days
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder or for milder 1/2 teaspoon sweet paprika
- Place zucchini in a colander or strainer. Sprinkle with coarse or kosher salt and place colander in the sink. The salt draws excess liquid from the zucchini. Let the zucchini sit for at least 15 minutes, then rinse well and drain.
- Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment or Silpats. Or if you’ve got a grill, get grilling.
- Place corn, sliced onions, peppers and zucchini on the baking sheets, spreading everything out so vegetables aren’t crowded. You want them to roast, not steam.
- Drizzle with olive oil and 1 teaspoon of the magic dust. Roast for 20 minutes, turning occasionally, until everything gets a little blistered.
- Remove from oven and allow to cool.
- In a small bowl, whisk together the vegan mayonnaise and fresh lime juice. Stir together till mixture is thinned but combined. Add the garlic powder and chili powder or sweet paprika and stir again. Easy-peasy and utterly delicious.
- Mound fresh greens on a platter and arrange the roasted vegetables on top. Add sliced tomato, chopped cilantro, and a pinch of sea salt. Drizzle on the dressing.
Salad Swaps and Adds This recipe relies on the summer produce’s super-bright flavors and solid pantry staples. Honeys, it’s too hot to shop, so if it’s not in the fridge or the pantry, it isn’t happening. What you’ve got on hand may be different, so please feel free to substitute or add:
- black beans
- pinto beans
- refried beans
- roasted sweet potato
- thinly sliced radish
- shredded cabbage
- sliced avocado
- diced nopales (cactus paddles)
- roasted cauliflower florets
- shredded vegan cheese
- roasted pepitas (pumpkin seeds)
Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.