Late Summer Salad

As the last late chrysanthemums burst into bloom, we know summer is coming to its inevitable end. Amongst the shades of green, Nature also offers up a rich palette of deep reds, oranges, and golden yellows. This delicious salad is bright with these seasonal colours, anticipating the abundant autumn harvest. It is a great way to enjoy the last of the summer zucchini squash. Easy to make, and bursting with mouthing-tingling taste, this recipe makes a protein-rich light lunch. Paired with soup and a sandwich, its the full-meal deal for healthy eaters.

You'll need: 
1 medium firm zucchini; 1 hot red 'cherry bomb' pepper; 1 sweet red pepper; 1 orange pepper; 1 red grapefruit; 6 - 8 small yellow grape tomatoes; 1 tablespoon finely chopped ginger root; 1/2 cup sunflower microgreens; 1/4 cup hemp hearts; 1 tablespoon olive oil; 1/8 teaspoon Himalayan salt crystals.

Method:
Pour 1 tablespoon of olive oil into a large serving bowl. Wash and dry the red grapefruit; cut off both ends, leaving about 1/2 an inch of flesh on each end piece of peel. Squeeze the juice from the grapefruit ends into olive oil, and whisk until emulsified. Chop ginger root into fine pieces and add to bowl . Peel grapefruit, slice into medium-thick pieces, and dice into bite-size cubes. Add to bowl and coat well with dressing.

Chop sweet and hot red pepper, and orange pepper into small pieces.  Wash yellow tomatoes, and cut into pieces. Add peppers and tomatoes to dressing, mixing well. Wash the zucchini and cut, using either a saladico spiral cutter, or a medium grater. Add to bowl, mixing to coat with dressing.

 Add 1/2 cup sunflower micorgreens and 1/4 cup hemp hearts. Dust with Himalayan salt crystals. Toss all together, garnish with a few thin slices of zucchini and serve. This salad makes a wonderful meal on its own, rich in protein and flavour. Paired with a bowl of soup, or a sandwich, it satisfies the heartiest of appetites.

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