Fresh Corn Salad with Arugula
We’re hooked on raw corn, and this salad sure is a crowd pleaser; a little spicy, a variety of textures, and super fresh. Summer is upon us.
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbs. raw honey
1/4 tsp. sea salt
1/4 tsp. pepper
3 ears of corn
1 red or yellow pepper, diced
1/2 cucumber, diced
1 ripe tomato, diced
3 green onions, minced (white and green parts)
1 jalapeño, de-seeded and minced
1/3 cup fresh minced herbs: parsley, basil, and/or cilantro
1/4 cup toasted pine nuts
1) Prepare the dressing: combine oil, vinegar, honey, salt, and pepper in a small jar or other container with a tight-fitting lid- shake vigorously until everything is incorporated.
2) Shuck the corn and carefully cut off the kernels with a sharp knife (be careful or they will shoot all over your kitchen!).
3) Combine corn and remaining ingredients in a large bowl, toss generously with dressing (but save remainder of dressing for future salads).
4) Serve immediately over a bed of arugula
*Note- this salad holds together well, so if you choose to serve it later, just add the dressing and pine nuts right before plating.
Arugula & Basil Pesto
Get ready to whip out your food processor and pull and wilting bags of arugula and basil from the fridge. You can whip up this ultra-nutritious pesto in no time and use it all week long. It’s great as a dip for raw veggies, on soba noodles with cubed chicken breast, as a salad dressing, or even mixed into scrambled eggs. So easy.
4 cups arugula washed and dried
2 cups basil, washed and dried
2 garlic cloves, peeled
1/3 cup shredded Parmesan cheese
1/4 cup sunflower seeds
1/2 lemon, juiced
1/3 cup extra virgin olive oil
To toast the sunflower seeds- preheat oven to 375 degrees. Lay seeds in a single layer on a baking dish and toast for 12-14 minutes, or until they start to turn golden, stirring once or twice. Combine seeds and remaining ingredients in a food processor and blend until smooth. Store in the fridge or make a double batch and store in freezer.