|Fresh corn gives this raw salad a delicious crunch!|
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Corn is abundant at the market right now. You can get lots of conventionally grown corn for a very low price and since it's part of the Environmental Working Group's Clean 15, it's safe from a pesticide perspective. However, if you are concerned about eating GMO foods, you may want to consider paying a bit extra for organic.
I love corn, either raw off the cob or in a salad like this. Today I was inspired by a dish I saw in the deli case at Whole Foods. It's a simple mixture of fresh corn with baby arugula and red onion with a lemon and oil dressing. When I compared the nutritional value of salad greens last September, arugula was high on the list so I always love using baby arugula in my salads. And, of course, I love its spicy flavor.
And remember my tip on cutting corn. Snap it in half, lay it down on its side, and cut the corn off horizontally instead of vertically. This will keep it from flying all over your kitchen!
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Fresh Corn Salad with Baby Arugula and Red Onion
Raw Vegan, Gluten Free
[makes 4 servings]
For the salad
2 ears of corn
2 to 3 large handfuls of baby arugula (about 3 ounces)
1/2 cup thinly sliced red onion
For the dressing
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil or cold-pressed hemp oil (I prefer a mixture of both)
1/4 teaspoon salt (or to taste)
Clean corn and remove the kernels. Place in a large salad bowl with arugula and onions.
Make the dressing: Whisk oil, lemon juice and salt together until well combined.
Add dressing to the salad and toss until well coated.
Per serving: 103 calories, 4 g total fat, 0.5 g saturated fat, 311 mg omega-3 and 1,581 g omega-6 fatty acids, 0 mg cholesterol, 3 g protein, 16 g carbohydrates, 2.5 g dietary fiber and 162 mg sodium.