The Beehive Offers a Healthy Local Salad Recipe for the Summer

The Beehive, located in Boston's South End, is offering up a healthy summer salad recipe to anyone looking to mix it up in the kitchen this summer. While Chef Rebecca Newell’s Local Scallops, cucumber & kale quinoa salad with lemon, dill, tahini ranch dressing ($28 at The Beehive) is a healthy summer choice, it is definitely not lacking in flavor.

The summer season is always the ideal time to toss together light salad components to make a satisfying and health conscious meal.  Kale is packed with fiber, Vitamins A & B and includes antioxidant health benefits to cleanse the body. The local sea scallops in the salad add fresh taste without a significant amount of added fat or calories while the quinoa, recognized as one of the world’s healthiest foods, helps add in a daily dose of recommended grain. Tying this recipe together, the lemon, dill and tahini ranch dressing adds a kick of flavor that makes healthy eating enjoyable. 

The Beehive, 541 Tremont Street, Boston, MA 02116 | P. 617.423.0069              

RECIPE: Local Scallops, cucumber & kale quinoa salad with lemon, dill, tahini ranch dressing

Quinoa

2 cups of golden quinoa

2 cups of water

salt

4 tablespoons of good olive oil

3 radishes, chopped

4 tablespoons of rice wine vinegar

2 tablespoons of chopped dill

2 tablespoons of chopped parsley

2 tablespoons of chopped basil

2 tablespoons of chopped scallions

1 teaspoon of white sesame seeds

1 teaspoon of dried thyme

1 lemons, juice and zest

1 teaspoon of chili flakes

½ small cucumber

2 cups of Kale

Directions: Rinse quinoa, cover with water and bring to a boil.  Simmer really low.  Cover for 15 minutes.  While quinoa is cooking cut up cucumber and rinse kale. Fluff the quinoa with a fork, then set it aside to cool.  Add the rest of the ingredients (except for the cucumber and kale) to the quinoa.

Scallops

U-10 Local Scallops  

Salt and pepper.  

Directions: In a large sauté pan, add canola oil.  When the pan is smoking hot, add scallops.  Season on each side for two minutes.  After they are cooked, place scallops and quinoa over kale. Add cucumber and drizzle with tahini ranch dressing to taste.

Tahini Ranch Dressing

¾ C lemon juice

zest of 3 lemons

¾ C tahini

2 Tbsp of mustard

2 Tbsp white miso

3 Tbsp white wine vinegar

3 cloves of garlic

1/2 C water

2 cups of canola oil

2 Tbsp of chopped dill

2 Tbsp of chopped basil

2 Tbsp of chopped parsley

1 teaspoon of fresh cracked pepper

Directions: Start blender with mustard, miso and vinegar.  Add garlic and slowly start streaming in oil.  Add water to thin.  Gently pulse in the rest of the ingredients to keep ranch like, add cracked pepper and salt