TASTE S AV O R
FARMSTAND CARPACCIO SALAD By Marci Moreau Growing up as a summer beach kid most of my
health and, even better, they offer carotenoids, like
favorite foods and favorite memories were made by
lutein and zeaxanthin, and minerals, like magnesium,
the ocean with food from local farm stands. This salad
to help calm the nervous system, regulate mood, and
is one of them. The zucchini and summer squash live
ease depression. Combine all this with the lycopene in
up to their namesake, just as abundant in vitamins,
tomatoes, the anti-inflammatory properties in ginger
minerals and phytonutrients as they grow in the field.
and turmeric, and prebiotic benefits of the almonds
Both have vitamins A, B6, and C, to help with immune
and this salad is a bowl of health and happiness.
• 1 medium zucchini
• 2 cloves garlic, chopped
• 1 summer squash
• 1 teaspoon raw honey
• 1 ear corn, kernels removed
• juice and rind of one lemon
• 1 large tomato, diced
• sprinkle of basil
• 1/4 cup sliced or chopped almonds,
• grated ginger
lightly toasted • 3 Tablespoons olive oil
• grated turmeric • salt and pepper to taste
• 2 Tablespoons rice wine vinegar
Slice zucchini and summer squash lengthwise in long strips, as thin as possible, using either a mandoline, a very sharp chef knife, or a vegetable peeler. Sprinkle with salt to remove moisture and let sit for 30 minutes, then drain, pat dry with paper towels, and place in bowl. Remove kernels from corn, and if desired, toast almonds in oven on 350 for about 8 minutes until lightly browned, and set both aside. Toss zucchini and squash ribbons with olive oil, rice vinegar and juice and rind of one lemon. Let sit for about ten minutes and then top with diced tomatoes, corn, garlic, grated ginger and turmeric root. Drizzle with raw honey, a touch more olive oil, and sprinkle with basil and salt and pepper, to taste. This recipe makes six servings but you may want to double it because most people I know cannot stop eating it!
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