| Prep: 25 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 168 | 8g | 1g | 20g |
| sugars | fibre | protein | salt |
| 8g | 6g | 4g | 0.2g |
I’ve found immense joy in creating innovative dishes that blend traditional Montana fare with vibrant new flavors. Today I bring you my highly nutritious, colorful creation, the Guar Salad (Guar with Fresh Veggies).
Nature’s Bounty in a Salad Bowl
This dish represents a fusion of my rural upbringing and international influence, a colorful combo of rancher’s rustic palette with the vibrancy of a global green. I’ve taken the humble Guar, a pod-like vegetable that’s been part of our diet for generations in Montana, and blended it with a variety of fresh, radiant vegetables to bring you a salad that’s not only pleasing to the eye but nourishing to the body.
Healthy and Delicious
The Guar Salad (Guar with Fresh Veggies) is as hearty as it is salubrious. We’ve got Guar, a fantastic source of fiber that helps with digestion, partnered with vitamin-packed bell peppers and immune-boosting carrots. Cucumbers are known to keep you hydrated while tomatoes provide a generous dose of antioxidants. And it doesn’t stop there. One taste of the intense flavor from the blend of freshly squeezed lime, spicy green onions, and the distinct aroma of cilantro will transport you to a summer’s day, right in the heart of a Montana farm.
This Guar Salad bears a striking resemblance to Gazpacho Salad when it comes to its structure, but it has a flavor profile that is completely unique and refreshing. It’s a substantial meal on its own and yet, plays well with others, making it a versatile side to my Bison Burgers or Venison Steaks.
Fresh, Flexible, and Full of Flavor
What really sells this recipe to me, beyond its tantalizing tastes and health benefits, is the flexibility it offers. Ingredients can be swapped out based on what’s in season or readily available in your kitchen. You want to add a kick to it? Dice a spicy Jalapeno and toss it in. Fancy it a bit cheesy? A sprinkle of feta wouldn’t hurt. This recipe is forgiving, accommodative and above all, remains tasty no matter your choices.
Each spoonful of this Guar Salad (Guar with Fresh Veggies) is a delightful blend of health and nostalgia, an ode to my Montana roots with a delightful array of international flavors. Try it out and experience the colorful, flavorful symphony for yourself!
What You’ll Need
- 12 Guar pods, thoroughly cleaned and cut into small pieces
- 1 large Red Bell Pepper, diced
- 1 large Yellow Bell Pepper, diced
- 2 medium size Carrots, shredded
- 1 medium size Cucumber, diced
- 2 Green Onions, finely chopped
- 2 Tomatoes, diced
- 1/2 Cup Fresh Cilantro, finely chopped
- 1 Lime, juiced
- 3 Tablespoons Extra Virgin Olive Oil
- 1/2 Teaspoon Salt, or to taste
- 1/2 Teaspoon freshly ground Black Pepper, or to taste
Method
Step One
Start by thoroughly cleaning the Guar pods. Once clean, cut them into small, bite-sized pieces.
Step Two
Dice the red and yellow bell peppers, ensuring that they are approximately the same size as the Guar pods. Set these aside.
Step Three
Shred the carrots and dice the cucumber. Be sure to get rid of any seeds in the cucumber. Chop the green onions finely and dice the tomatoes.
Step Four
Combine the prepared vegetables in a large salad bowl. This includes the Guar pods, bell peppers, carrots, cucumber, green onions and tomatoes.
Step Five
Finely chop fresh cilantro and add it to the salad bowl. Stir everything together until it is well mixed.
Step Six
For the dressing, combine the juice of one lime, extra virgin olive oil, salt and freshly ground black pepper in a small bowl. Stir the dressing until it is well mixed.
Step Seven
Drizzle the dressing over the salad mixture in the bowl. Mix everything together until the salad is well coated with the dressing.
Step Eight
Give the salad a taste and adjust the salt and pepper, if necessary. Serve the salad immediately or you can refrigerate it for an hour before serving. Enjoy your Guar Salad!
