When I first started experimenting with a high-raw diet almost a year ago now – this salad quickly became one of my all-time favourites. It’s unbelievably simple, but the flavours and textures just meld together so well. The original recipe came from a forum post which I have since lost track of, but lucky for me (and you) I wrote down my tweaked version in a note on my phone which has been safely tucked away ever since.
Until now, of course.
Fresh Sweet Corn, Cherry Tomato and Avocado Salad
- 1 cup of rucola (AKA arugula/rocket/jarjeer)
- 2 cups mixed leaves or greens of choice
- Raw sweet corn kernels from one ear of corn
- 1/2 cup cherry or baby plum tomatoes, halved
- 1/2 an avocado, sliced
Toss the rucola, leaves, sweet corn and cherry tomatoes together, then layer avocado slices on top.
For the red onion balsamic dressing
- 1/2 a small red onion, finely grated
- 2 tbsp balsamic vinegar
- 1 tsp extra virgin olive oil
- 1 tsp lemon juice.
- 1 tsp agave nectar (or maple syrup)*
- Dash of sea salt and pepper to taste
* Any liquid sweetener would work, but agave is best as it has a clean sweet flavour as opposed to molasses which may have more of a distinctive caramel taste.
Don’t skip out on grating the onion here, it turns it to this wonderful, almost chutney-like consistency. Whisk together other ingredients and try not to drink the whole thing when you taste-test. Drizzle over salad just before serving.
If you’re dubious about trying raw sweet corn kernels, don’t be. They pack the perfect combination of crunchy and juicy and are almost sugary sweet.
The real star of this recipe however, is the sweet balsamic and red onion dressing.
It. Is. Heavenly.
Yes, so heavenly that it warrants not one but two “I’m-ready-for-my-close-up” shots.
This would be a great accompaniment to any spring main dish and but it made for an equally filling light lunch alongside some hummus wraps, which is how I had mine.
However you have it, it’s fantastic. Are you running for the corn yet?
Okay okay, I’ll stop.