If there was ever a salad dish that screamed "New world" (as defined by the europeans circa the time cristopher columbus discovered america), this would be it: sweet corn. Avocado. Quinoa. All are native to the Americas. What better way to enjoy the bounty of the season (Hint: peak harvest for sweet corn is right about now in North America)!
But enough! On to the recipe. I whipped this little salad up in just a few minutes.
Servings: 2, time: 30 minutes
1 cup cooked Toasted Quinoa
1 cob sweet corn
1 cup shredded cabbage
Handful of baby greens (arugula, spinach mix)
1/4 red onion
1 teaspoon vegenaise (or regular mayonnaise)
Crusty salt (sea salt or finishing salt)
Dash of olive oil (optional)
This recipe is the easiest kind. In short form: you mix everything together in a bowl. In long form: you cook the Toasted Quinoa as directed on the package. Add garlic salt and a dash of olive oil (optional) to season. In a separate bowl, combine shredded cabbage and baby greens. Season with a teaspoon of vegenaise and lemon juice. Lastly, combine chopped raw corn, quinoa (room temperature), and avocado. Add crusty salt for flavor. Eat immediately.
This salad is insanely good. The sweet raw corn is a nice contrast to the crusty salt. The creaminess of the vegenaise works well with the earthy tones of the quinoa.