Summer Panzanella Salad

I’m on a health kick right now- I’ve been going to the gym 3 days a week and trying to eat healthier! I feel so much better. It is really true, when you work out and take time for yourself, you feel much more energetic and positive. Not only is it good for your body, but good for your state of mind as well. I find that the small daily frustrations aren’t bothering me as much as they normally do!

With working out comes a more than usual hungry belly though, so this week when I got home I made myself a big salad including pretty much every item I got in my CSA this week, which was nice. I added some toasted pita bread to the salad to help with the carb cravings I knew I would have if only eating a big bowl of veggies. Overall a great fresh meal! I had some leftover veggies and dressing, which I ended up wrapping up in rice paper as spring rolls for lunch the next day. A surprisingly good snack!

Ingredients: Serves 2-3

2 small green onions, thinly sliced (use the white part for the pickling and the greens for later)
1/4 cup red wine vinegar
1/4 cup sugar
1/2 teaspoon salt
Bread, torn into crouton sizes ( I used onion pita bread)
Two eggs
2 cups kale, chopped well (optional- a lot panzanella recipes do not include lettuce)
1 pound fresh green beans, halved
2 garlic scapes, chopped
1 cucumber, skinned and sliced (I used lemon zucchini- they are round/yellow but taste like a reg cucumber)
1 medium tomato, sliced
Carrots, peeled into ribbons
2 radishes, thinly sliced
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tbs lemon juice
2 tbs fresh mint, chopped
Pinch of salt
Pepper

Start by pickling the onions. Place the chopped white onion in a bowl with the red whine vinegar, sugar, and salt. Let sit for at least 30 minutes. To make the mint dressing, place the mint, olive oil, lemon juice, and white wine vinegar in a bowl and mix. Set aside.

Next, get a pot of water boiling and blanch the peas for a minute or before placing in a bowl of ice water to stop the cooking. In the same pot of water, cook the eggs for 6-7 minutes.

Add some olive oil to a pan and add the garlic scapes, onion greens, and pita bread. Tossing until the greens are cooked and the bread is toasted.

To plate- in a large bowl add some kale to the center, then the rest of the ingredients (carrot, cucumber, radish, green beans, the onion/scape/bread mixture, pickled onions, and sliced egg) then dress it with the mint dressing and enjoy!

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