Raw Summer Corn-Vegetable Salad
Created by Gavin PritchardBlum Center for Health
Serves: 7 – 9
Course: Salad
Diet: Vegan
Season(s): Summer
Ingredients
- 3 cups corn (6 ears), husks and silk removed
- 3/4 cup red bell pepper, seeded, diced
- 3/4 cup celery, trimmed, diced
- 3/4 cup tomato, diced
- 3/4 cup zucchini, quartered, diced
- 3/4 cup cucumber, seeded, diced
- 3/4 cup red onion, peeled, diced
- 3/4 cup scallion, sliced on bias
- 1 jalapeno
- 2 garlic cloves, peeled, minced
- 1/2 cup cilantro leaves, chopped
- 1/2 cup basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime or lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
Place ear of corn with one end set down on bottom of medium bowl, holding up end with hand. Carefully strip corn kernels off cob by sliding knife down along ear of corn. Repeat until all ears are stripped.
Combine all other vegetables in bowl with corn.
In a separate small bowl, whisk together the fresh citrus juice and oil.
Toss citrus vinaigrette with vegetables to combine well. Serve and enjoy!
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