Ingredients

Adjust Servings:

	1/2 cup green beans, cut into one inch pieces
	5 radishes, finely diced
	agave nectar (or light honey)
	1/4 english cucumber, finely diced
	2 ears sweet corn, kernels cut off (raw)
	1 avocado, diced
	1 cup baby arugula
	1 shallot, minced (or use red onion or scallions)
	1 teaspoon fresh basil, minced
	1 teaspoon fresh oregano, minced
	1 teaspoon fresh lemon juice

	1 tablespoon agave nectar (or light honey)
	3 tablespoons extra virgin olive oil
	sea salt

Nutritional information

222.6

Calories

163 g

Calories From Fat

18.1 g

Total Fat

2.6 g

Saturated Fat

0 mg

Cholesterol

15.9 mg

Sodium

16 g

Carbs

5.4 g

Dietary Fiber

2.8 g

Sugars

3.1 g

Protein

154g

Serving Size

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A Summer Chopped Salad

Name: A Summer Chopped Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: : 1/2; : 5; : 1/4; : 2; : 1; : 1; : 1; : 1; : 1; : 1; : 1; : 3

Features:

Cuisine:

American

This is a really easy recipe! Make this right before you serve it so it will retain it's crunch and not get soggy. You will love all the great flavors and textures. Adapted from Chef Tal Ronnen's The Conscious Cook.

40 min
Serves 4
Easy

Ingredients

Directions

A Summer Chopped Salad!, This is a really easy recipe! Make this right before you serve it so it will retain it’s crunch and not get soggy You will love all the great flavors and textures Adapted from Chef Tal Ronnen’s The Conscious Cook , This is a wonderful summer salad and easy to make too Love the addition of corn and beans (though I do have to admit to using canned) it was fresh and filling The next day we added chicken to the left overs and had a wonderful light dinner with an added bread roll Made for My 3-chefs 2012

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Steps

1 Done	Blanch the Green Beans in Boiling Water For 30-60 Seconds, Then Chill in an Ice Water Bath. in the Same Boiling Water, Blanch the Radishes 20 Seconds, Then Chill in an Ice Water Bath Sweetened With a Touch of Agave Nectar.
2 Done	Place All of the Ingredients Except For the Vinaigrette and Lemon Juice in a Large Bowl. Drizzle With the Vinaigrette and Toss to Coat. Sprinkle the Lemon Juice on Top Just Before Serving . Enjoy!
3 Done	Vinaigrette:
4 Done	Place the Vinegar and Agave Nectar in a Small Bowl, Then Whisk Constantly While Slowly Pouring in the Oil in a Thin Stream.
5 Done	Season With Salt and Pepper to Taste.