Loaded Summer Salad


Because I'm constantly eat super gluttonously out and about, I often crave healthier salads when I'm at home. Oh, I tossed every healthy ingredient I could think of into this one and I'm incredibly obsessed with it!


TIME

PREP TIME: 5 minutes

COOK TIME: 25 minutes

TOTAL TIME: 30 minutes



YIELDS

2 Salads



INGREDIENTS

Mesclun Salad Mix (4 Oz, Chopped)

Fresh Mint (1 Oz, Divided)

Yellow Wax Beans (30, Blanched)

Avocado (1/2, Sliced)

Honey Smoked Turkey (4 Slices, Each Cut Into Thirds And Rolled)

Fuyu Persimmon (1, Sliced)

Butter Beans (18 Oz)

Chili Honey (1 Tbsp)

Red Pepper Flakes (1/8 Tsp)

Salt

Pepper

Dried Cranberries (2 Tsp)

Sweet Potato (1, Skinned, Boiled, And Diced)

Nectarine (1, Diced)

Blueberries (1/4 Cup)

Hard Boiled Egg (1)

Sunflower Seeds (2, Tsp)

Balsamic Vinegar Or Balsamic Vinaigrette

Butter (For Frying With)



KITCHEN ITEMS

Saucepan

Tongs

Chef's Knife

Cutting Board

Medium Mixing Bowl (2)

Small Frying Pan

Rubber Spatula

Dinner Plates (2)

Teaspoons (2)

1. GET COOKIN'. if you haven't already, fill your saucepan with water and boil your eggs and your sweet potato—I actually did this at the same time in the same pot for 15 minutes over high heat and everything came out perfectly.

In a separate saucepan, or when you are done using your first, blanch your yellow wax beans.

To do this, fill one of your mixing bowls with ice water and set it aside.  

Fill your pot with water, bring it to a rolling boil, toss in your yellow wax beans, allow them to boil until they are still firm but easy to bite—about 5 minutes.

Use your tongs to transfer them to your ice water. Let sit for 2 minutes—this halts the cooking process keeping your yellow wax beans at the perfect texture.

Drain your yellow wax beans and and sprinkle them with salt.

Set aside.

Over medium heat, melt your butter in your frying pan.

Add your butter beans, chili honey, and red pepper flakes.

Using your rubber spatula, move your beans around until they are fully coated.

Cook until warm—about 3 minutes.

 

2. TO MAKE YOUR NECTARINE SWEET POTATO CHUTNEY. chop 1 tbsp of your fresh mint.

In your mixing bowl, toss your mint, diced nectarine, and diced sweet potato together in your mixing bowl.

 

3. TO BUILD YOUR SALAD. place your two dinner plates in front of you. 

Divide your chopped mesclun salad mix between the two plates.

Create triangle wedge sections with your sliced avocado, honey roasted turkey rolls, sliced persimmon, warm and seasoned butter beans, nectarine sweet potato chutteny, blueberries, and yellow wax beans.

Place your remaining mint leaves in the center of your triangle wedges.

Put 1 tsp of your sunflower seeds in the center of each of your salad plates.

Place your hard boiled egg between two of your ingredient wedges.

Fill your teaspoons with your dried cranberries and place one on each of your plates between two of your ingredient wedges.