GARDEN FRESH SQUASH AND TOMATO SALAD WITH SESAME SOY VINAIGRETTE
Zucchini is beneficial for Liver health, and tomatoes help to balance the Stomach and the Heart. Sesame seeds and a dash of sesame oil round off this healthy dish with a boost of support for the Kidneys. Add a little lemon juice of vinegar to strengthen Liver function and a tad of hot sauce and spicy arugula to activate the Lung.
Zucchini is beneficial for Liver health, and tomatoes help to balance the Stomach and the Heart. Sesame seeds and a dash of sesame oil round off this healthy dish with a boost of support for the Kidneys. Add a little lemon juice of vinegar to strengthen Liver function and a tad of hot sauce and spicy arugula to activate the Lung.
[cooked-sharing]
Cut the zucchini and summer squash into quarters lengthwise and then into 1-1/2” wedges.
Cut the patty pan squash in half horizontally and then into wedges.
Steam in salted water until just “fork tender” (the color will be bright).
Set aside to cool.
While the squashes are cooking, cut your tomato(es) into wedges (about 6 to 8 wedges for the average tomato).
Scatter arugula on your serving platter, plate the squashes and tomato wedges over the arugula.
You will have a lovely plate of bright red, green and yellow.
Sprinkle the sesame seeds lightly over the vegetables.
Mix together the lemon juice and/or vinegar, sesame oil, soy sauce, a “hit” of Worcester sauce, ground pepper, and a “hit” of hot sauce (which is totally optional), and drizzle your dressing over the salad.
While most people have the ratio of tart to oil down for their own tastes, generally speaking a good proportion is 2 times as much oil to vinegar.
Because sesame oil tends to have a strong flavor, you might want to “cut it” with a light oil such as grapeseed, which will not change the flavor but will prevent the sesame oil from becoming overwhelming.
Ingredients
Directions
Cut the zucchini and summer squash into quarters lengthwise and then into 1-1/2” wedges.
Cut the patty pan squash in half horizontally and then into wedges.
Steam in salted water until just “fork tender” (the color will be bright).
Set aside to cool.
While the squashes are cooking, cut your tomato(es) into wedges (about 6 to 8 wedges for the average tomato).
Scatter arugula on your serving platter, plate the squashes and tomato wedges over the arugula.
You will have a lovely plate of bright red, green and yellow.
Sprinkle the sesame seeds lightly over the vegetables.
Mix together the lemon juice and/or vinegar, sesame oil, soy sauce, a “hit” of Worcester sauce, ground pepper, and a “hit” of hot sauce (which is totally optional), and drizzle your dressing over the salad.
While most people have the ratio of tart to oil down for their own tastes, generally speaking a good proportion is 2 times as much oil to vinegar.
Because sesame oil tends to have a strong flavor, you might want to “cut it” with a light oil such as grapeseed, which will not change the flavor but will prevent the sesame oil from becoming overwhelming.
