Summer Bounty Salad
My local farmer’s market happens on a Saturday. After my long run, I jump right on my bike and head to the market to load up on local goods. The summer bounty is in full effect right now and I have been taking advantage. Come mid week, I have a random selection of produce left that needs to be used asap. This situation most inspires my creativity in the kitchen. I love opening the fridge with no plan, assessing what I have, and just tossing it all together to see what happens.
Usually something good comes out of it. Some meals better than others. This dish was beyond better, it definitely goes on the list of top meals I’ve ever made. Chances are you have these simple, fresh ingredients on hand right now, so I urge you to try this combination. Have it as a side dish to grilled protein or make it the main meal.
2 ears fresh corn, kernels removed
2 cups green beans, trimmed & cut into 1 inch pieces
1 cup fresh cherry tomatoes, halved
4 scallions, sliced thinly
2 tbsp olive oil
large pinch smoked salt (this is key & I highly suggest investing in a variety of salts, but if you don’t have it, add in some tamari for a smokey-ish flavor)
1/4 cup gorgonzola cheese, crumbled
1/4 cup raw almonds, chopped
2-4 tbsp dried cranberries
In a large skillet, add 1 tbsp of oil and the corn. Sauté on medium-high heat, stirring frequently, until the corn turns golden. Add in the green beans and salt. Stir for another minute until the beans become bright green, you do not want to over cook them! This meal is all about flash heating the veggies. Toss in the almonds, tomatoes, cranberries and scallions along with the additional oil and tamari if using. Stir for another minute or two. Remove from heat and toss in the cheese. Serve!