THE SUMMER SALAD

SUMMER SALAD WITH SWEET THAI GINGER DRESSING

This summer, you won't have to leave the sunset at the beach. Bring the most vibrant and gorgeous plate to the dinner table with this entirely raw vegan plant based meal. This dish takes advantage of the abundance of fresh fruit and vegetables available to us during the summer months.

Food is best enjoyed with friends, and this salad is a guaranteed crowd pleaser. I feel so privileged to live on land that provides me with freshly grown fruit. There is nothing more enjoyable than walking to your backyard and picking ingredients for dinner that evening. I am fortunate enough to have mango, avocado, lemon, tangerine and lime trees on my property, with fresh aloe vera and rosemary scattered around our home's yard. This is something that I was unable to experience while living in New York, which I now realize I could never go back to. Amelia must live on land that grows food. Always.

Stone fruit season is basically my christmas. Here in Hawai'i grocery stores are overflowing with peaches, nectarines and apricots. Our mango trees are also still providing - with dozens of incredibly sweet mangoes dripping off of branches. 

Eating food that comes from this earth is such a grounding experience. Consuming simple, natural and whole plant based foods such as the ingredients in this salad encourage our bodies, minds and spirits to make more authentic connections with the world as well as our mindset associated with eating. Working with nature and taking time to learn where and whom your food is coming from is such a vital investment of your time. You can start small, with basil or cilantro plants, or get more creative and create open space for gardening in your lawn, or at a communal gardening space. If you're unable to harvest your own food, consider making a more conscious effort to buying locally sourced food this summer. By doing so, you’ll be contributing to keeping our community unique, encouraging local prosperity, reducing your environmental impact and supporting workers who invest their time in our land. 

This dish is delicious, health promoting and so seriously gorgeous. This salad is incredibly wholesome and so easy to prepare. Paired with a simple yet flavorful five ingredient raw vegan salad dressing, all you will need is a blender and a serving bowl. This dish contains numerous health promoting ingredients, including fresh mango, avocado and ginger. Fun Fact: Mangoes have been named the most widely consumed fruit in the world for the past two decades.  Mango consumption has also been shown to benefit our skin and hair as well as prevent cardiovascular and weight related diseases. Mangoes are high in Vitamin C and have been shown to lower cholesterol, protect against colon, breast and prostate cancers, clear clogged pores and eliminate pimples, as well as alkalize our bodies. Avocados are loaded with potassium and Vitamin K, C and E. Avocados contain heart healthy monounsaturated fats and provide our body with healthy amounts of natural fiber. Raw ginger is one of my favorite ingredients to include in my recipes. Ginger is the perfect food to incorporate in this summer’s diet. Ginger is a known effective remedy for the nausea associated with motion sickness. Next time your planning a picnic dinner on the boat or by the sea, make sure to bring this salad and dressing for the crew to enjoy. Ginger improves the absorption and stimulation of essential nutrients in the body as well as improves our body’s immunity. 

Enjoy this raw sunset salad with good company at any time of the day. Cheers to a summer recipe that shines on. X

RECIPE

(Serves 3...Or 1. Whateva)

2 Heads Romaine Lettuce

4 Cups Fresh Spinach (Or Arugula)

1 Large Cucumber

2 Large Mangoes

1 Avocado

2 Peaches (Or Nectarines)

2 Large Beefsteak Tomatoes

 

SWEET THAI GINGER DRESSING

Juice of 1/2 Lime

Juice of 1 Large Orange

3 Pitted Medjool Dates (Soaked)

1 Small Knob Fresh Ginger (Peeled)

3 Tablespoons Raw Sesame Seeds 

 

Preparation:

Remove pit from medjool dates and soak in water for 2-4 hours. Remove dates and discard of excess water. Thoroughly wash and dry all salad ingredients. Mix spinach, lettuce, chopped tomato, mango, avocado, cucumber and peaches in a bowl. In a high speed blender, combine all dressing ingredients and blend until smooth. Remove dressing from blender and dress salad. For best results, marinate salad with dressing and allow to sit in refrigerator for 15 minutes prior to serving.