What's for Dinner?

Courtesy of Louisa Shafia on CUESA


Let's be honest, cooking in the heat of the summer is sometimes the last thing we want to do. But we still want to eat fresh, replenishing foods. Sliced strawberries, crisp radishes, and rhubarb atop a bed of freshly mixed greens is a healthy, seasonal treat for your body and taste buds.

And did you know rhubarb is actually a vegetable? Rich in Vitamin K, rhubarb aids in brain development, bone health, and digestion. Strawberries are good throughout much of the year, but rhubarb must be taken advantage of during the spring and summer months. Even though we've spilled into August there is still time to take advantage of its deliciously sweet bitterness. 

Click here to learn more about the benefits of rhubarb and other ways to prepare it.

Radish, Rhubarb, and Strawberry Salad

Visit Louisa Shafia at www.lucidfood.com.

INGREDIENTS

2 tablespoons balsamic vinegar, divided
3 tablespoons extra-virgin olive oil, divided
1 clove garlic, finely minced
4 cups loosely packed torn salad
1 large handful fresh spearmint
Sea salt and freshly ground black pepper

1 rhubarb stalk, thinly shaved
5 radishes, thinly shaved
1 cup strawberries, hulled and quartered
Toasted pistachios, for garnish

PREPARATION

1. In a large bowl, whisk 1 tablespoon of the vinegar and 2 tablespoons of the oil with the garlic. Add the greens and mint and toss to coat. Season with salt and pepper, and portion onto plates.
2. In the same bowl, combine the rhubarb, radishes, and strawberries. Drizzle with the remaining 1 tablespoon vinegar and 1 tablespoon oil, and season with salt and pepper. Mix well and spoon over the greens.
3. Top with the pistachios, and serve immediately.