Sweet corn salad with coconut lime dressing

Summer is finally here and all my favorite fruits and vegetables are abundantly sprouting up and out of gardens everywhere, creating a colorful feast for the eyes and senses. 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 new vegan + raw Summer salad. Take it to a BBQ, dinner party, or potluck and watch it disappear. Enjoy!

Sweet corn salad with coconut lime dressing

For salad

2 1/2 cups fresh yellow and white corn, 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

Dressing

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 + 1 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. Pour dressing over salad and toss lightly to coat. 


Note: Keeps in refrigerator in airtight container up to 3 days. The lime keeps the avocado nice and green!