Fall is in the air! As we start to settle into shorter days and cooler evenings, make the most of your garden and fresh produce while it lasts. ORGANIC INDIA Tulsi Lemon Ginger Tea Infusion melds delectably with creamy tahini to create a simple dressing that ties together the sweet, bold flavors of grilled squash, corn, and peppers with juicy tomatoes and crisp greens.
The zesty tang of lemon essence and ginger in ORGANIC INDIA Tulsi Lemon Ginger Tea complements and brings out the vibrant flavors of the vegetables in this salad. As well as enhancing flavor, ORGANIC INDIA tea infusions offer the potent benefits of Tulsi, “Queen of Herbs.” Considered a sacred herb, Tulsi has long been used in Ayurvedic medicine and treatment. Known for a wide array of health benefits, including alleviating stress, Tulsi is one of Ayurveda’s top choices to bolster the immune system and help remove toxins from the body before they can cause disease.
As an added bonus, the dressing includes anti-inflammatory ORGANIC INDIA Turmeric Formula. Feel free to change up the vegetable blend, and season to taste — no matter how you toss it, this salad is a perfect celebration of the late summer bounty. Serves 4-6.
For the salad:
- 1 Tablespoon olive oil, optional
- 2 ears of corn, husked
- 2 bell peppers, sides cut, cores and stems removed
- 1 medium zucchini, ends cut off and sliced lengthwise into quarters
- 2 Cups cherry tomatoes, halved
- 4 Cups arugula, chopped kale, or greens of choice
For the dressing:
- 2 ORGANIC INDIA Tulsi Lemon Ginger Tea Infusion sachets
- ¼ Cup boiled water
- ¼ Cup runny tahini
- 2 garlic cloves, smashed
- ½ Teaspoon lemon zest
- 1 Tablespoon rice or white wine vinegar
- ½ Teaspoon ORGANIC INDIA Turmeric Formula
- 2 Teaspoons agave nectar, optional
- Sea salt and fresh ground pepper to taste
Prepare the dressing: Steep ORGANIC INDIA Tea Infusion sachets in boiled water for 5 minutes. Remove tea bags and combine tea concentrate with all remaining dressing ingredients in a lidded jar or small bowl. Shake, whisk, or stir to combine. Set aside.
Preheat the grill to medium high.
Toss the corn, peppers, and zucchini slices in 1 tablespoon of the olive oil and salt and pepper, to taste (alternatively, spray lightly with cooking spray).
Place the vegetables on the grill, with the bell pepper pieces skin side down. Grill the vegetables until tender and beginning to char, turning as needed. The corn should take approximately 15 minutes, peppers 10, and zucchini 8. Remove vegetables and allow to cool slightly before handling.
Cut corn kernels from top down on one side, turning until all kernels have been removed.
Coarsely chop the peppers, removing blackened skin, and chop the zucchini.
Place all vegetables in a serving bowl. Add the tomatoes and greens. Drizzle with dressing before serving, in the bowl or divided among salad plates. Enjoy!