CHEF RANDY’S LIFE OF SPICE

Randy Graham is a noted chef and writer and has been a lactoovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.

Minty Lime Salad

This vegan salad includes a fantastic combination of flavors and textures. It is perfect for a spring lunch or as a side salad at dinner. We are lucky to have locally grown kiwis that are in season in California from October through May.

INGREDIENTS:

Dressing

2 teaspoons lime zest

2 tablespoons lime juice

2 tablespoons orange juice

2 tablespoons agave syrup

2 tablespoons fresh mint (minced)

Salad Ingredients:

1 1/2 cups strawberries (sliced)

1 cup mango (peeled and diced)

1 cup kiwi (peeled and diced)

2 cups seedless grapes (cut in half)

1 cup blueberries

DIRECTIONS:

Dressing:

Whisk together all the dressing ingredients in a small jar or bowl. Stir until well combined.

Salad:

In a large bowl, combine all of the fruit ingredients. Stir to combine. Drizzle with mint dressing and stir to coat. Cover and store in the refrigerator until ready to serve.