I have been dreaming of this salad for weeks patiently awaiting the local corn harvest to be ready. I had to do a big grocery shop the other week after being away on vacation and to my joyous delight there was a massive box of fresh local "peaches and cream" corn at the health food store!!
The secret to this salad is fresh, crisp, juicy, local corn.
Do not try this recipe with frozen corn, it just won't be nearly as good! Okay now that we got that out of the way, let's talk about what else we have in this wonderful salad. The avocados add healthy fat and creaminess, tomatoes and red pepper add some crispiness and juiciness. This salad has all the right textures.
Be sure to use fresh herbs too because they are full of flavour and beneficial phytonutrients. As for the dressing, I like to keep things simple, so just add some lime juice, sea salt and a drizzle of extra-virgin olive oil.
This salad is...
- Kid-approved, I mean, kid-loved!
- Vegan and paleo-friendly
- Gluten-free and dairy-free
- Easy peasy to whip up
- Packed with gut-loving fibre and healthy fats
- Full of good vibrations!
All food has a vibrational energy to it. This salad in particular has high vibes. You'll know what I mean when take your first juicy forkful of it!
If you want to make this salad a meal, just add some protein to it. You could either add the optional chickpeas in the recipe or serve it with the Orange Mint Salmon, the flavours are very complementary.
Here's the Good Vibrations Corn Avocado Salad Recipe.
Salads
Good Vibrations Corn Avocado Salad
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Ingredients
- 3 ears of corn
- 2 ripe avocados, pitted and cubed
- 2 cups grape tomatoes, halved
- 1 sweet pepper, chopped
- 1/4 cup fresh mint and basil (or more!)
- Juice from 2 limes
- 3-4 tbsp extra-virgin olive oil (evoo)
- Pink or sea salt to taste
- Optional: 1 tsp cayenne powder
- Optional: 1 cup chickpeas
Instructions
- Bring a large pot of water to a boil. Boil corn for 3-5 minutes until crisp but not mushy. Remove from water and let cool before cutting kernels off.
- Using a large salad bowl, add the corn, cubed avocado, tomatoes, sweet pepper, herbs, lime juice, evoo and salt. Add the cayenne and chickpeas if using.
- Stir together and store in the fridge until serving. Eat it the same day you make it before the avocados brown.
Whether you enjoy this as a main, or a side dish, everyone will be coming back for seconds!
Enjoy and happy summer!
Joy
Made the salad for our dinner tonight. Of course I had to taste test it along the way and it is delicious. Going to add some goat cheese and olives too. Kim
ReplySounds like a great addition, especially the saltiness of the olives! Glad you enjoyed it!!
I added 2 small fresh jalapeños (seeded) and it was wonderful! They added some texture and a bit of heat to offset the sweetness of the corn. Yum
ReplyAmazing idea!! It could use a little spice!
This is absolutely delicious! Will definitely be making it again while fresh corn is in season. I included the chickpeas and the cayenne pepper gave it a nice background kick. (I only used about 1/2 tsp.) Such a great meal!
ReplyGlad you loved it and added the cayenne too!