Green Apple, Ginger, Sweet Vidalia, and Coconut Salad

Serves 4

2 Granny Smith apples (about 1 pound), quartered lengthwise, cored, and thinly sliced crosswise
1 small Vidalia onion, quartered lengthwise, thinly sliced crosswise
One 3-inch piece ginger, peeled and cut into 1/8- by 2-inch matchsticks
1/2 cup fresh coconut, finely grated and peeled
3 tablespoons fresh lemon juice
2 tablespoons fresh basil, shredded
Salt and freshly ground pepper
Lemon verbena oil (recipe follows)

Toss the apples with the onion, ginger, coconut, lemon juice, and basil. Season with salt and pepper. Add 3 tablespoons of lemon verbena oil. Toss and serve.

TD&N Nutrient Analysis: Calories: 198; Total Fat: 14 g; Saturated Fat: 4 g; Polyunsaturated Fat: 7 g; Monounsaturated Fat; 2 g; Cholesterol: 0 mg; Sodium: 6 mg; Carbohydrates: 21 g; Fiber: 4 g; Protein: 1 g

Lemon Verbena Oil

Makes 1/2 cup

1 cup lemon verbena leaves (about 3 ounces) or 2 stalks fresh lemongrass (tender, inner white bulbs only, crushed)
1/2 cup grapeseed oil
Pinch of salt

Combine the lemon verbena or lemongrass with the oil and blend for 2 minutes in a blender.

Pour the oil into a jar and let stand for one hour and then through a chinois or muslin cloth strain, pressing on the solids to extract as much oil as possible.

Season with salt.

Note: This oil can be refrigerated for one week. Drizzle this infused oil over steamed vegetables, seafood, or poultry and use to make a fragrant vinaigrette.

TD&N Nutrient Analysis: Calories: 120; Total Fat: 14 g; Saturated Fat; 1 g; Polyunsaturated Fat: 10 g; Monounsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 0 mg; Carbohydrates: 0 g; Fiber: 0 g; Protein: 0 g

— Recipe by Chef Hari Nayak; photo by Gary Dolgoff for Today’s Diet & Nutrition