The weather has been beautiful this last week as signs for the end of summer draw near. This week’s box is a veritable cornucopuia of colours, flavours and textures! Look for the August newsletter coming out in a few days for a farm update, kid-friendly snack idea and some upcoming events. This weeks recipe uses some of those lovely salad tomoatos that you’ve been getting in your box. I use her site often to help me find recipes for the blog since they are all clean and amazing 🙂
This weeks recipe is from Melissa’s site.
Corn, Tomato and Avocado Salad
Ingredients
- 2 cups cherry tomatoes halved
- 3 cups corn
- 1/4 cup diced purple onion
- 1 T chopped cilantro
- 1 T avocado oil
- Juice from half a lime
- 1 avocado cubed
- sea salt to taste
Instructions
- If using frozen corn, let it thaw on the counter before using in this recipe.
- Mix all ingredients in a bowl well.
- Cover and place in the fridge.
- You can eat it right away, but I think the flavor develops even more as it sits in the fridge. If you can, try and let it sit for at least an hour.
This salad should keep for at least a week in the fridge. Enjoy!
Read more at http://mywholefoodlife.com/2014/08/26/corn-tomato-avocado-salad/#IFB6cMk6WHDAvAC2.99
Half
-carrots
-cucumber
-romaine
-raddichio (a new item- saucy, red salad green with a
cabbage-like head)
-green swiss chard
-green peppers
-grape tomatoes
-sugar snap peas
-watermelon (red or yellows? Open it to find out!)
-spaghetti squash (Awesome low carb, gluten-free option. Can
be baked, flesh used as noodles, or I pureed in a “cheese”
sauce for my picky preschooler)
Whole
-carrots
-cucumber
-romaine
-raddichio
-green swiss chard
-green peppers
-grape tomatoes
-sugar snap peas
-watermelon
-spaghetti squash
-zucchini
-eggplant
-radish or beets
-green onions
-dill or cilantro
-green leaf lettuce
-saladette tomatoes