Sweet Summer Corn Salad
by Melissa Wetzstein, A Pure Life Nutrition
Melissa is a Holistic Nutritionist practicing in New York. She helps clients find their balance, through whole foods and healthy practices.
Ingredients for salad:
4 ears of corn, shucked
1 avocado, cut into 1/2 inch cubes
1 cup of strawberries, cut in quarters length wise
1 nectarine, ripe but firm, cubed with skin intact
1/2 small red onion, very thinly sliced
6 fresh basil leaves, rolled together and thinly sliced crosswise
1/2 a lime or lemon
Ingredients for dressing:
1/4 cup extra virgin olive oil
4 tsp. apple cider vinegar
1 tsp. honey
fine sea salt and fresh pepper, to taste
Whisk together all ingredients in a small bowl
Fill a large pot with water and bring to a boil under high heat. Add corn, reduce heat to medium and boil for 6-8 minutes until just cooked, but still slightly crisp. Remove corn from pot and into a colander to cool.
While corn is cooking, prep avocado, strawberries, nectarines, onion and basil leaves, and set aside. squeeze lime/lemon over avocado to keep from browning.
When the corn has cooled, place ear of corn (stem side down) in a serving bowl. Working your way down from top to bottom, use a serrated knife to cut kernels off the cob and into the bowl. Add remaining ingredients, salad dressing, and toss gently to coat using two serving spoons.