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Grilled Squash and Pickled Vegetable Baobab Salad
15 Minutes
This fresh salad of grilled squash and pickled veggies tossed in a superfood baobab dressing is perfect for any summer dinner party. Serve as a side or an appetizer, everyone will love the refreshing citrus kick and added boost of vitamins, minerals, and fiber from the baobab dressing.

Ingredients


PICKLED VEGGIES:

  • 1 Carrot, Sliced
  • 1 Small Cucumber, Sliced
  • 1 Small Red Onion, Sliced
  • 1 Yellow Squash, Sliced
  • 2 Cups Water
  • 3 Cups White Wine Vinegar
  • 1/2 Cup Granulated Sugar
  • Thyme, A Few Sprigs
  • 2 Bay Leaves
  • 10 Black Pepper Corns

BAOBAB DRESSING:

  • 2 Tbsp MRM Organic Baobab Superfood Powder
  • 1 Tsp Dijon Mustard
  • 1 Tsp Fresh Dill
  • 1 Tsp Capers
  • 1/4 Cup White Wine Vinegar
  • 2/3 Cup Olive Oil
  • Squeeze of Lemon
  • Pinch of Salt & Pepper

SALAD:

  • 1 Green Zucchini Squash, Sliced
  • 1 Yellow Zucchini Squash, Sliced
  • 1 Medium Petit Pan, Sliced
  • 1 Granny Smith Apple, Sliced
  • Pickled Veggies
  • Baobab Dressing
  • Mixed Spring Greens
  • 1 Tbsp Dill, Chopped
  • 1 Tsp Capers

Directions

PICKLED VEGGIES: 
  1. Add Vinegar, water, thyme, sugar, bay leaves, and peppercorns to a small pot and bring to a boil.
  2. Once the sugar has dissolved, remove the mixture from heat and allow to cool before transferring to a jar or other container for pickling.
  3. Add the sliced veggies to the pickling juice and store in the fridge for anywhere from a day all the way up to two weeks and use when needed!
BAOBAB DRESSING:
  1. Place all ingredients in a blender and blend until completely combined. Add more water and blend again for a thinner consistency.
SALAD:
  1. Toss sliced squash and apple in olive oil, salt, and pepper and chargrill for two minutes on both sides or until cooked to your liking.
  2. Mixed on a plate with the spring greens, pickled veggies, capers, and chopped dill. Top with the Baobab salad dressing and enjoy!

Nutrition Information

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