Justin Aprahamian’s Market Veg Salad

Recipes

Market Veg Salad

By Justin Aprahamian’s

Sarah Mudrock – Justin Aprahamian’s wife and business partner – is the home kitchen ringleader, more or less, says her husband. “It’s an ongoing battle what to make,” he says. But this Market Veg Salad slips in often, and there’s a good reason for that: “Sarah was talking about healthy things she needs in her diet,” and voila. The ingredient list isn’t a mandate. You can do you. But the Aprahamians always incorporate fresh herbs and a “real simple” vinaigrette – a lime, coriander and cumin creation that’s “really fresh” and “not overpowering.” The quantity of this salad pretty much guarantees you’ll have it to eat for a few days. Pile it on leafy greens, if you like.

Ingredients

Yield: 10-12 servings

Salad

1 1/2 pounds of tomatoes, diced (or cherry tomatoes, halved)

2 zucchini (12 ounces), diced

1 bunch cilantro, washed and chopped

12 ounces corn (frozen, pickled or roasted)

2 15 1/2-ounce cans lima beans, drained

3 avocados, about 8 ounces each. Peeled, pitted and diced

2 tablespoons kosher salt

1 teaspoon black pepper

1 tablespoon garlic powder

Lime dressing

3/4 cup olive oil

4 tablespoons lime juice

2 tablespoons cider vinegar

1 tablespoon ground coriander

1 tablespoon ground cumin

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon ground black pepper

Instructions

Prep time: 40 minutes

Total time: 40 minutes

Mix all ingredients together and adjust seasoning.

Lime dressing - whisk all ingredients together and adjust seasoning to taste.

Notes: Reserve some of the dressing to keep the salad lighter – adjust to your liking.

Pro Tips

1

Keep your basil fresh longer by layering the leaves between sheets of dry paper towels, which helps “to regulate the moisture,” he says. Excess moisture will “make them rot.” The same application can be used for other greens as well.

Bio

A Milwaukee native, Justin Aprahamian developed a love for cooking at a young age while working for his uncle’s catering company. After graduating from Waukesha County Technical College, he accepted a line cook position at Sanford Restaurant. In 2008, he became the chef de cuisine, leading to numerous awards and accolades, including the James Beard Award for “Best Chef Midwest” in 2014. He is known for his innovative use of local and seasonal ingredients, and his passion for creating delicious dishes that are both elegant and approachable. Aside from his work in the kitchen, he is also passionate about giving back to the community and supporting local food systems.

Justin Aprahamian

Sanford

Justin Aprahamian

Sanford

About Sanford

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