Herbs, corn, and cashew salad with sausage

Serving Size

Serves 2

Time

10 minutes

Date

08.23.16 More info+

From New York chef Lauren Gerrie, a post-workout dinner that can be made in under 10 minutes.

The upside of a post-workout salad is it feels virtuous. The downside is that it often leaves you ravenous an hour later. Turkey sausage—enjoyed cold or zapped in the microwave—bulks this up while cashews provide a crunch. Make the dressing when you have an extra few minutes, so that you're spending just five minutes tossing everything together before settling into your recovery meal.

Ingredients

6 cloves

garlic

1½ tablespoons

grated ginger

1 tablespoon

honey

1 tablespoon

Braggs Liquid Aminos

1 tablespoon

apple cider vinegar

¼ teaspoon

cayenne

Extra-virgin olive oil

Grapeseed oil

4 cups

baby arugula

1 cup

torn basil, plus whole leaves for garnish

1 ear

raw sweet corn kernels

¼ cup

roughly chopped cashews

2 tablespoons

finely chopped chives

turkey sausages, thinly sliced

Directions

Step 1

In a blender or food processor, process together garlic, ginger, honey, liquid aminos, vinegar, and cayenne on low speed until garlic is chopped; with machine running, gradually add in ¼ cup of both olive and grapeseed oil, then increase speed to high and blend until dressing looks almost creamy.

Step 2

In a large bowl, toss together arugula, torn basil, corn, cashews, and chives; drizzle with desired amount of dressing and toss again. Divide salad and sausage between two bowls and garnish with basil leaves.

Photo by Julia Garland

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