The Pioneer Woman Tasty Kitchen
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The Skinny Summer Salad

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Level: Easy

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Description

A healthy summer time salad that is vegan and gluten-free and made with fresh vegetables and topped with an olive oil and vinegar dressing.

Ingredients

  • 7 ounces, weight Green Beans
  • 2 cups Cucumber, Diced
  • 2 cups Tomato, Diced
  • 1 ear Corn, Sliced Kernels Off The Cob
  • ¼ cups Onion, Sliced Thin
  • 1 whole Avocado, Pitted, Peeled, Diced
  • 10 leaves Basil, Diced
  • FOR THE DRESSING:
  • 1-½ Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 teaspoons Dijon Mustard
  • ¼ teaspoons Garlic, Minced
  • 1 dash Black Pepper

Preparation

In a microwave safe dish, add green beans and about 3 tablespoons water. Cover and cook for 2 minutes. Once done, place beans in cold water and set aside.

Meanwhile, add all the remaining vegetables and basil to a bowl. Add the green beans and lightly mix together. Place in the refrigerator until ready to use. Note: If the green beans are too long, cut them in half after you have cooked them.

In a small bowl, add dressing ingredients, whisk together or pour into a small jar and shake.

You can either serve the dressing on the side, which I recommend if planning on having leftovers (just add a squirt of lemon juice to the salad so the vegetables stay fresh and avocado stays green), or add dressing directly onto the salad and let sit for about 1 hour for maximum flavor.

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