Summer Salad With Spicy Thai Dressing

Today has been an outdoor kind of day-lots to do.  My squash had stopped producing so I went ahead and removed them.  I have a couple of new seedlings that will be ready to plant in the next week-hope they can survive this heat.  Spices are still blasting away and I have one (1) okra (what do I do with that?).  We are getting a new tomato every day, the peppers are still blooming and I am already thinking about the fall garden. The mowing and weed eating is DONE and the repair I did to the mower was successful.  Whew!

Today for lunch I finished the leftover broccoli-coconut curry and then made lunch for the next couple of days.   This is what I came up with:

  • Photo1 cup canned low-sodium kidney beans, drained and rinsed
  • 1 cup frozen yellow corn
  • 1 cup frozen edamame
  • 1 small tomato, diced
  • 1 jalapeno, diced
  • 3 radishes, diced
  • 1/2 cup slivered almonds
  • 1/4 cup purple onion, diced small
  • 1 Tablespoon garlic, minced (I used the pre-minced in oil)

Mix all vegetables in bowl and chill.

For the dressing I made a spicy Thai blend.  I only made a small amount because I will most likely crave something different tomorrow (and of course I will have leftover vegetables).  This dressing has a flavor similar to duck sauce.  YUM!  Tasted it-immediately covered it with foil (for a good reason).

  • IMG_17921/4 cup olive oil
  • 1/4 cup lime juice
  • 1 Tablespoon fish sauce
  • 1 teaspoon agave nectar
  • 1/2 teaspoon sriracha sauce
  • 1/4 teaspoon kosher salt

Have a great day!




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