Mixed raw vegetables
- 1 zucchini sliced
- 3/4 cup extra virgin olive oil
- dressing
- 2 handfulls green beans cut into 1 inch pieces
- 1 can corn drained (or roasted corn cut off cobb)
- 1 shelled edamame (i buy frozen, and let thaw)
- 1 yellow squash if desired, sliced
- 2 tablespoons grainy (seeded) mustard
- 1/4 cup lemon juice (about 1 lemon)
- 1-2 cloves garlic finely crushed
- freshley ground salt
- Carbohydrate 75.1473411252529 g
- Cholesterol 0 mg
- Fat 129.946168037535 g
- Fiber 13.6840000337374 g
- Protein 11.3644308368516 g
- Saturated Fat 18.9980524357952 g
- Serving Size 1 1 Serving (1010g)
- Sodium 2956.92248276105 mg
- Sugar 61.4633410915155 g
- Trans Fat 10.8959895833922 g
- Calories 1422 calories
Step-by-step
- If using frozen edamame, let thaw while you chop up the other vegetables.
- Chop up vegetables into bite sized pieces, and combine in big bowl.
- Put your mustard, garlic and lemon juice in a small bowl (or pitcher) and combine well with a fork.
- Add the olive oil, pouring slowly as you combine.
- Whisk well with a fork –the mixture will be quite thick.
- Taste and adjust ingredients to your liking.
- Season with salt and pepper.
- Feel free to add a little mild vinegar if you want more of a kick.
- Pour about half of the dressing on top of the chopped vegetables, and mix.
- Store the rest in the fridge.
When thirty minutes is the absolute limit for prep, utilizing raw vegetables entirely bypasses the need for heat, water boils, and cooling pans. Thawing frozen edamame safely requires about twenty minutes in a warm water bath before draining. Raw zucchini and yellow squash yield the best texture when sliced into uniform, bite-sized pieces that easily catch the dressing without collapsing. Emulsifying olive oil into lemon juice and grainy mustard demands a slow, steady pour while whisking vigorously with a fork to build viscosity without breaking the bond. Crushing garlic cloves finely releases allicin compounds fully into the acid before the oil coats the aromatics and mutes their sharpness. The resulting dressing yields double the volume needed for one bowl, storing safely in the refrigerator for months due to the high acidity of the lemon juice. Pouring only half the dressing over the produce prevents the squash from releasing too much water prematurely, keeping the remaining vegetables crisp.
