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Jicima Corn Fiesta Salad

What to do with the first corn of summer, plus an abundance of Farmer’s Market fresh picked veggies?

Corn Salad, of course!

I actually love this salad plain, but I have included a sweet and salty curry sauce for you to play with.

This makes enough for 6-8 side dishes or 2- 3 entrée salads.

Enjoy! And as always, I encourage you to experiment, use what’s at hand, modify and get creative.

For the salad:

½ a large jicima, peeled and diced, about 1 ½ cups

4 ears very fresh corn on the cob, husked and washed, sliced from the cob.  (yes, you can eat corn raw!)

1 red pepper, diced

1 long European radish, sliced very thin on a mandolin, or about 4 regular radishes

2 stalks celery, diced

2 scallions (green onions), chopped

2 garlic scapes, chopped

Garlic Scape

What is Garlic Scape??  See image to your right.

A garden or farmer’s Market item, most likely.  Mild and delicious and quick to grow.
If you don’t have any, just omit or use more scallions.)

Toss all chopped ingredients together in a large bowl.

For the dressing:

¼ cup fresh coconut water

scant ¼ cup fresh squeezed lemon juice

½ cup raw pine nuts (use less to save $ or for a thinner dressing)

2 TBSP olive oil

1-2 TBSP agave nectar, to taste

1 TBSP curry powder

1 tsp celtic sea salt

Blend all ingredients in a blender and pour over salad; toss and serve!

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