Summer Salad with Cashew Chipotle Dressing

11:30 am on 20 January 2014

All the fresh ingredients for this salad can be readily purchased from a local Grower's Market, or a supermarket.

The corn can be used raw if the cobs are fresh. If not the corn should be lightly cooked.

The cashew dressing is one of my favourites, as it has a creamy texture and a hot smoky flavour.

Small tins of chipotle peppers can be purchased at the supermarket and once opened, the peppers, stored in a small glass jar in the refrigerator, will keep for several weeks



  • 3 cups (firmly packed) lettuce, chopped into pieces (scissors work well)
  • 1 cup cooked (or raw) corn, taken off the cob (or use tinned or frozen)
  • 1 cup diced cucumber
  • 1 cup cooked red kidney beans, rinsed and drained if using tinned.


  • 1/3 cup raw cashews
  • 1/2 to 1 tsp (depending on preferred heat) of finely chopped, tinned chipotle peppers in adobo sauce
  • 2 tbsp red wine vinegar
  • ¼ cup water
  • ¼ tsp salt (or to taste)


Mix all salad ingredients together.

Process the dressing ingredients in a blender until smooth.

Toss the salad with all but two tablespoons of the dressing.

Drizzle the remaining dressing over the salad.

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What's in Season - September




  • Chervil
  • Chives
  • Nasturtium
  • Thyme