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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.
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: 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:
Add Vinegar, water, thyme, sugar, bay leaves, and peppercorns to a small pot and bring to a boil. Once the sugar has dissolved, remove the mixture from heat and allow to cool before transferring to a jar or other container for pickling. 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:
Place all ingredients in a blender and blend until completely combined. Add more water and blend again for a thinner consistency. SALAD: 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. 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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