Fresh Corn & Avocado Salad

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.  This experience even inspired me to grow my own.  I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you! 

Fresh Corn & Avocado Salad

Raw Vegan


3 ears of fresh sweet corn, husked and cut from cob (or 3 cups frozen, thawed)
1/2 cup red onion, diced
1 small avocado, diced
1 Tablespoon olive oil
Juice of 1/2 lime
1 Tablespoon fresh basil, chopped
1/2 teaspoon sea salt 
Freshly ground pepper to taste


After husking and cutting corn from cob, pull out as many corn silks as possible.  Combine all ingredients in a large bowl.  Serve immediately or allow to marinate.  This salad is even better the next day!  Serve as a side, with tortilla chips, or as a topping for tacos.  Serves 4-6.

Recipe Highlights:

  • In addition to adding bulk to our stool (as we all know;), corn contains B vitamins, including folate, as well as Vitamin C, magnesium and phosphorus.
  • Avocados are rich in monounsaturated fats which are thought to lower
    cholesterol and reduce your risk for heart disease. This fruit is also
    high in fiber, Vitamin E and C and has anti-inflammatory and anti-aging properties.
  • Red onions contain the elusive antioxidants only found in purple foods.  Onions, in general, are also high in sulfur (said to improve hair, skin and nail health), are anti-bacterial, anti-inflammatory, and contain anti-cancer properties.
  • Basil also has anti-bacterial an anti-inflammatory properties and is high in vitamin K (necessary for proper bone formation and blood clotting).




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