Rainbow Salad Over Hummus

This salad is beautiful, crunchy, refreshing and elevated by the creamy- nuttiness of hummus. 

Inspired by an Ina Garten recipe for Israeli Vegetable Salad, I created this very colorful dish to serve with next weekends Brunch with 25 Carrot on Substack. 

The dish is great for lunch, on its own, or to accompany fish or a simple frittata. 

First you cut all the veggies, dress them with a few ingredients, and then it's good to strain the mixture in order to let the liquid from the juices drip out. Next you spread hummus onto a serving dish, and top with this beautiful salad.

Here is the recipe...

recipe serves 4

INGREDIENTS

• 1 heirloom tomato cut into 1/2- 1 in. pieces
• 2 Persian cucumbers sliced into half moons
• 1 (boiled for 6 minutes) corn off the cob
• 1/4 red onion diced
• 2 small or one large carrot sliced
• *optional garnish; 1 tbsp chopped mint (recommend)

DRESSING

• 2 tbsp extra virgin olive oil
• 1/2 lime squeezed
• 1 tsp salt 
• 1/2 tsp garlic powder
• *optional; 2 tsp of your favorite salsa (I used Jalapa Jar Salsa)
• hummus for base of serving dish (I used Ithaca Hummus)

METHOD

1. In a large bowl add all of the ingredients for the salad including the tomato, cucumbers, corn, red onion, and carrots.
2. Pour each dressing ingredient over the veggies and stir well. 
3. Strain the salad to remove excess liquid. 
4. Spread hummus on a serving dish. 
5. Carefully top the hummus with the salad and garnish with chopped mint.