Sweet Summer Salad

Using a chef's knife, slice the radishes and zucchini into thin, uniform rounds. Peel the cucumber, halve it lengthwise, scoop out the seeds with a spoon, and dice the flesh into small pieces.

Ingredients

120 mL of Radishes

240 mL of Zucchini

240 mL of Cucumber

Equipment

Chefs Knife

Cutting Board

Peeler

Chop the iceberg lettuce into thin strips to yield approximately two cups of greens.

Ingredients

475 mL of Iceberg Lettuce

Equipment

Chefs Knife

Cutting Board

In a large mixing bowl, combine the sliced radishes, diced cucumber, black beans, chopped lettuce, and a pinch of salt and pepper. Add the fresh basil, either chopped or slivered.

Ingredients

2½ mL of Salt And Pepper

240 mL of Radishes

15 mL of Cucumber

15 mL of Iceberg Lettuce

240 mL of Black Beans

60 mL of Basil

Equipment

Mixing Bowl

Bowl

Pour the prepared vinaigrette over the salad mixture and toss gently to coat. Allow the salad to marinate in the refrigerator for at least one hour before serving.

Equipment

Freezer