Try as I might, I just cannot say no to BBQ on these summer weekends. And why should I? Its summer, its delicious, its being served at a big family party - there is no need for guilt there. To balance it out I try to gorge myself on healthier options consisting of fresh seasonal veggies during the week.
When I came across this gorgeous and colourful recipe on The Cooking Canuck's blog I thought "Yay! This is perfect". This recipe is so healthy, easy to make, and totally affordable if you're on a tight budget.
The other nice thing about this salad? Its totally raw, so you don't have to slave over any hot stove surface to prepare it (which is a godsend on these weirdly hot and humid days we've been getting here in Atlantic Canada, it was 41 degrees Celsius the other day!). AND its vegetarian friendly (sub in some agave instead of honey and extra soy sauce instead of fish sauce and there are no animal products at all - I've got your back, vegans)
Not a fan of raw veggies? Give it a try anyway, I dare you. They're crunchy and flavourful and the rich and salty dressing really takes them up a notch in my books.
To make this salad you will need:
Thai Zucchini Salad
For the Salad
1 zucchini, chopped into matchsticks
1 yellow squash, chopped into matchsticks
1 red bell pepper, chopped into matchsticks
1 handful of cilantro
For the Dressing
1 Tbs fresh squeezed lime juice
1 Tbs low sodium soy sauce
1 tsp fish sauce
1 tsp honey
1/4 tsp Sriracha
1 clove garlic, finely chopped
lime slices for spritzing
1. Combine all dressing ingredients in a small bowl. Mix it up and let them mingle with one another
2. Combine zucchini, squash, and bell pepper in a bowl and mix it up.
3. Plate your vegetable mixture, top with cilantro and drizzle with some dressing
Yum! Enjoy this summer veggie treat.