Happy (almost) 4th of July everyone! I hope you all have fantastic weekend/holiday, whether it is fun filled and on the go, and nice and relaxing.
Here is a recipe I made a couple weeks ago in my cooking class that would be a perfect accompaniment to any summer get together!!
It’s light and bright, and of course DELICIOUS!
Raspberry & Corn Salad
What you need:
3 tbsp lime juice
1 tbsp olive oil
3 ears of corn, or 2 1/2 cups frozen whole kernel corn (thawed)
1 medium, fresh poblano pepper, seeded, and diced
1/4 cup thinly sliced green onions
1/4 cup fresh snipped cilantro
1 1/2 cups fresh raspberries
1 medium avocado, seeded, peeled, cut into cubes
In medium sized bowl whisk together your lime juice, oil, black pepper to taste and 1/4 tsp of salt if you desire. If using ears of corn – cut the corn from the ears once it’s cooked (something that would add a lot of flavor is if you grill the corn), the chopped radishes, pepper, green onions, and cilantro.
Toss until well coated.
Add avocado and raspberries just prior to serving.
**A few tips:
1) Leave the avocados on the side – if you are afraid the entire salad won’t be eaten in one sitting – that way you can top it with avocado – but don’t have to worry about them browning in the salad if you don’t eat it right away
2) Remember many pepper (except bell/sweet) have volatile oils in them – that can irritate skin/eyes etc. Exercise caution when cutting the poblano pepper – make sure to wash your hands or use gloves.
Serving Size 3/4 Cup:
Total Fat: 7 g
Saturated Fat: 1 g
Sodium: 205 mg
Total Carbohydrate: 15 g
Fiber: 5 g
Sugars: 5 g
Protein: 2 g
I originally came by way of this in the most recent issue of Diabetes Forecast. This got rave reviews from my class, and myself. I was even suprised how good the radishes were – I’m not a huge fan of radishes, however they added a really nice crunch to the salad that I was not expecting.
Have a Happy Holiday!