A Perfect Quick Salad

This Happened So Fast!

I realized I had one tomato that was blindingly RED - at the exact time that I was craving a salad. I had a couple beautiful pickling cucumbers (they only kind I ever buy), a kohlrabi, some green onion, all from my favorite Farmer's Market.

I also had avocado and cottage cheese. A little salt and pepper, a spash of white balsamic and it was ready. And SO good! . .Lin

Spiralized Zucchini Stir-Fry

Spiralize:

1 sm. - med. green zucchini

1 sm. - med. yellow zucchini

2 sm. peeled kohlrabi

5 lg. garlic cloves - sliced thin

Set these aside for now.

2T toasted (dark) sesame oil

6 oz. sliced mushrooms

⅛-¼ red pepper - sliced

Heat up your wok and add the oil.  After a couple minutes, add a couple pieces of mushrooms and peppers. The oil in the wok should sizzle when you add these.  If so the temperature is right - add the rest of them.  If not, wait until the pieces in the oil begin to sizzle then add the rest.  Stir, then cover with a small domed cover to steam-sauté for a couple minutes.

Now Add:
1 lg. purple shallot - sliced

½c salt and pepper cashews

After a few minutes, cut the spiralized vegetables into smaller strands with scissors.  Toss those into the wok along with the sliced garlic.  Stir, add any Asian sauce you like, stir and cover again.  Let steam-sauté' a couple minutes, uncover, stir until everything's done the way you like it.  Makes 2 servings. . .Lin