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Grilled Squash and Pickled Vegetable Baobab Salad
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.
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
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
1 Green Zucchini Squash, Sliced
1 Yellow Zucchini Squash, Sliced
1 Medium Petit Pan, Sliced
1 Granny Smith Apple, Sliced
Mixed Spring Greens
1 Tbsp Dill, Chopped
1 Tsp Capers
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!
Place all ingredients in a blender and blend until completely combined. Add more water and blend again for a thinner consistency.
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!
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