Summer Salad
It may not quite be BBQ season here in Bondi, Australia but for our US friends summer is in full swing. That means, loads of BBQs with friends and lots of time outdoors. Our west coast Vie Activist, Susan Robinson shares a super yummy, gluten-free BBQ friendly summer salad recipe with us.
Ingredients
4 - 5 cloves of garlic
6 tablespoons sherry vinegar
4 tablespoons olive oil
½ teaspoon lemon zest
1 pound of pasta
1 crown of broccoli
3 medium-sized tomatoes
2 ears of raw corn
pepper to taste
1 Cup cut Basil
Method
Throw all the basil, garlic, vinegar, oil, lemon zest, and salt in a food processor and blend until it is all chopped up and looks like a sauce. Cook the pasta according to the directions on the package. While the pasta cooks, cut up the broccoli into bite-sized pieces. You should get around 3-4 cups. In the last 2 minutes of boiling the pasta, throw the broccoli in there. After 1-2 minutes drain the pot, then run cold water over all of it to cool that sh*t down and keep the broccoli looking bright green. The broccoli should be cooked but still a little crisp. Cut the raw corn off the cob and chop up the tomatoes into pieces about the size of a dime. Mix together the pasta, corn, tomatoes, and herb sauce in a bowl. Add as much pepper as you like. Season to taste with more vinegar, olive oil, pepper & salt.
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