Here's a recipe for an amazing corn salad I posted on my previous blog. I've spruced it up a little and added an extra splash of color with some beautiful red corn I found at the the local market yesterday.

Lately, I've been on a salad craze, trying to come up with unique recipes and re-designing old favorites into vegan + raw versions.

If you've stopped by any local co-op, farmers market or grocery store you'll notice fresh corn is everywhere. When in season and at its peak, corn is best eaten raw right off the cob. The sweet kernels deliver a pop + crunch that is irresistible!

This salad is a mash up of textures and flavors creating that sweet + salty combo we all love. This is my favorite vegan + raw Summer salad. It's excellent on tacos, or take it to a BBQ, dinner party, or potluck and watch it disappear. Enjoy!

For salad
2 1/2 cups fresh yellow, white corn, and red corn (if you can find it) cut off the cob
1 cup radishes, very thinly sliced
1 medium ripe avocado, peeled, pitted and diced
1/3 cup red onion, diced
1/4 cup fresh cilantro, finely chopped

1/2 cup fresh raw coconut milk ( recipes in my book Wild Plate--can also use canned if you don't have fresh)
2 tablespoons + 2 teaspoon fresh-squeezed lime juice
1 teaspoon light raw agave nectar
1/2 teaspoon sea salt
jalapeno (optional for some kick)

For dressing
1. In high-speed blender add coconut milk, lime juice, agave, and sea salt. Blend on medium speed for about 20 seconds or until totally smooth and coconut milk is frothy.

For salad
1. Add corn, radishes, avocado, red onion, and cilantro to medium mixing bowl.
2. Right before serving, pour dressing over salad and toss lightly to coat.

Note: Keeps in refrigerator in airtight container up to 2 days but best served fresh. The lime keeps the avocado nice and green!

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