Monday, August 26, 2013

Avocado Corn Salad

Most corn crops unfortunately are genetically modified, and therefore not the best choice for consumption. However, you can find good quality organic or locally grown corn that can be nutritious, delicious, and satisfying. Corn can be consumed in its raw form and is super tasty. Although some may say that combining corn with avocado is a “no-no” due to the high fat content, they definitely pair well with flavor. To me it’s all about moderation, and finding the right balance that works best for you. With that, here’s the recipe. I hope you enjoy it!

Ingredients:
corn kernels from one ear of corn
1 small avocado (peeled, stoned, and chopped)
1 Roma tomato (chopped)
garlic and sea salt to taste
cayenne pepper to taste

Other ingredients:
spinach
slices of Mana bread (optional)

Preparation:
Mix all the salad ingredients together and place in a mold. Refrigerate until ready to serve, at least one hour. Place a handful of spinach or more on top of a plate nicely arranged. Release salad from mold, and pour on top of bed of spinach forming a shape. Serve with slices of Mana bread or raw crackers.