Bright and colorful corn salad with a slight Mexican flava!
Last week I made this lovely trio of small salads. They’re super-fresh, delicious, healthy, vegan, and (mostly) raw. These three salads are a good reminder that salad combinations are infinite. You could quite literally make a different salad every day of your life and not repeat yourself. Tap that creativity of yours and remember that there is only one rule: there are no rules!
Salads are the healthiest things to eat. You’re eating vegetables at their freshest and rawest, meaning you’ll tap into a wealth of nutrients. Try to keep them interesting and fresh and you’ll never get bored.
The corn salad above was pretty simple, as are all three of these little dishes. I roasted the corn (still on the cob) in a hot oven (think 400ºF) for about twenty minutes and then cut off the niblets. The corn I tossed (still warm so it’ll absorb the flavors of the dressing better) with some diced tomato, some thinly sliced shallot (which I wash briefly in cold water), and some chopped cilantro. I dressed it with a little lime juice, a little extra virgin olive oil, plenty of salt and pepper, and a tiny pinch of raw sugar.
Fresh and leafy salad with microgreens.
The fresh and leafy salad with micro greens is composed of wild baby arugula, shaved fennel, fresh cilantro leaves, a little bit of romaine lettuce, mâche (lamb’s lettuce), micro amaranth, and micro basil. The dressing was simply olive oil, white wine vinegar, salt and pepper, and tiny bit of unrefined white honey. It was very fresh and tasty!
Shaved Brussels sprouts with orange supremes.
The Brussels sprouts salad was incredibly easy to make. I shaved the sprouts on a Japanese slicer (very carefully!) and tossed it with a tiny bit of napa cabbage, orange supremes, and coarsely chopped raw almonds. The dressing was orange juice and canola oil with plenty of salt and pepper.
That’s it today, people! Now go make some salad!