What better time to share this simple salad recipe then when the farmer’s markets, roadside stands, and grocery stores (if you must!), are brimming with tender ears of sweet corn. I created this recipe last year after learning from a local farmer that you can eat sweet corn raw without it ever touching a grill or a pot of boiling water. I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you!
Fresh and leafy spinach with flavorful vegetables, and a tangy balsamic kick. This is something I've been throwing together lately as I rummage through the fridge looking for edibles. (I'm the only vegan in the house, so the fridge and pantry are usually quite stocked with all kinds of things I can't have.) Quantities are approximate; I usually just make it up as I go along.
a unique salad with a creamy sweet dressing
A quick, easy and super yummy asian bok choy salad. Baby or regular bok choy can be used.
A delicious addition to a romaine lettuce wrap or served as a light side. The avocado is so creamy, the cucumber is super crunchy, and the lemon and dill give it a bold flavor!