Tuesday, July 28, 2009

Apple Salad with Basil & Mint

It's hot in Portland this week – over 100 degrees! That means I'm going to have to share another salad recipe. We've been eating salad at our house all week: an Asian noodle salad with crisp vegetables, the lentil orzo salad I shared recently (with some tomatoes added), and a hearty bread salad (panzanella).

Here's another salad that's good for a hot day. The original recipe called for chicken. I simply omitted it and added some celery instead for balance. It turned out fine, and the salad is faster and easier to make too!

Apple Salad with Basil & Mint  PRINTABLE RECIPE

1/4 cup fresh lime juice
1 Tbsp white wine vinegar
2 Tbsp light brown sugar
4 scallions (white and light green parts only) - thinly sliced
2 Granny Smith apples - diced
1 cup chopped celery
1/2 cup thinly sliced fresh basil
2 Tbsp thinly sliced fresh mint
kosher salt & fresh ground black pepper to taste
1/3 cup roasted peanuts - roughly chopped

In a large bowl, combine the lime juice, vinegar, and brown sugar, and stir until the sugar dissolves. Add the scallions, apples, and celery, and toss. Add the basil and mint. Sprinkle with salt & pepper to taste and toss again. Top with peanuts and serve.

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