This recipe is for all of my Aussie readers enjoying the warm sunny February weather. My thoughts and prayers are also with all of the Australians dealing with the horrific storms and flooding downunder. If you or anyone you know has been affected by these tragedies, all my love to you.
I was feeling rather homesick last week as I was swamped with emails from Aussies singing the praises of my potato salad. The gusto, rip-snorting enthusiasm, and good Aussie humour with which these comments came, was so snout-warming and infectious that it has inspired me to post another salad.
This zesty salad is a fantastic mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. You know, the ones where you are sitting out in the steaming hot air until the wee hours of the morning swapping stories in shorts and t-shirts with cocktails in hand. These are the evenings we are all looking forward to over here in the Northern hemisphere!
After making this salad with Kris last year, we spent most of last Summer chomping down on one version or another! I swear that woman would put Cilantro and lime in everything if she could. But hey, I really can't blame her. It is a winning combination every time. I believe her response was "Oh, this is a keeper!