SIMPLE SUNSHINE CORN & AVOCADO SALAD WITH MAPLE DRESSING: Vegan, quick & easy, high fibre

Easy colourful salad with the delightful flavours and colours of early summer veg...

Sunshine Corn and Avocado Salad is perfect for this time of year
 at the dining table or al fresco. 

Colourful crispy corn, crunchy cucumber, gorgeously ripened juicy tomatoes & buttery avos are a terrific combo at any time.  But what makes this new 67goingon50 salad so special is the slightly sweet lime & maple dressing. 

A hint of sweetness elevates the ingredients and heightens the delightful mix of textures, flavours and colours.  It all makes for a pretty appealing plate.   

The salad is delicious (of course) but it's also easy to throw together and is ready in minutes.  It can even be prepared in advance and/or transported to a picnic with salad and dressing in separate containers.

And those bottom of the container/bags of artichoke hearts, lamb's lettuce, strips of red bell pepper?  They can be put to good use.  

In the photo, 67 added a few plump olives stuffed with pimentos; a previous version included cooked green beans and sunflower seeds.  If needed, a chopped up boiled egg would add protein.

The ingredients listed are for 2-3 but, really, you can make as much or as little as needed.

Cost: min £2.50

Feeds: 2-3 as a side

Ingredients:

1/2 cup fresh corn, cooked 5 mins in boiliing water and scraped off the cob OR drained tinned or frozen crispy corn (67 used M&S)

1/3 generous cup cucumber, in cubes not too much bigger than the corn (67 tested small thin-skinned Persian cucumbers) 

1/2 small avocado, peeled, diced and sprinkled with lime juice, salt & pepper

4-5 baby tomatoes, quartered

Optional handful of:

olives

artichoke hearts

cooked grean beans

seeds

nuts

finely chopped boiled egg

Maple Lime Dressing

zest of small lime     

2 tbsp olive oil
1 tbsp lime juice
1.5 tsp maple syrup (or for vegetarians, light honey)

salt & pepper 

Method:

1. Place dressing ingredients in a small jar with tightlly fitting lid; screw on lid; shake vigorously; refrigerate until ready to use
2. If serving immediately, lightly mix salad ingredients
3. If preparing in advance, mix salad ingredients apart from avocado and tomato, which are left whole; refrigerate; when  ready to serve; stir in add cubed avocado & quartered tomatoes
4. Shake dressing in jar until emulsified; pour 3/4 over salad ingredients to generously moisten but not drown

 

Comments:

'I had this with chicken for supper; it was delightful.  I really enjoyed the contrasting flavours and textures: crisp cucumber, soft avocado,  slightly crunchy sweetcorn. The dressing was subtle but I detected good oil, sweetness & lime. Not only delicious but also very nourishing!' Retired community leader

'Simple but super-good; this will appear many times again this summer.' Retired writer

Tips:

• if the budget is tight, a crisp tinned corn is absolutely fine
• slightly more expensive Baby Persian cucumbers are thin-skinned, super-crisp and easily digested; they're the 'it' food of the season

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This recipes has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.