Heirloom Tomato, Avocado and Corn Salad with Chipotle Dressing
Before I give you the raw food recipe for this wonderful, creamy, nutritious salad that is literally bursting with flavor, I need to get something off of my chest. I was checking out The Pioneer Woman’s website today. I go there once in a while because I love how she has set up the site. It is a good lesson in how to really reach people with a blog. Let me state, I do not go there for the recipes. In her opening post, she is talking about how she just went through 121 lbs of butter in 14 days while making recipes for her upcoming show. 121 lbs. I almost fell off my chair. Honestly, I got sick to my stomach.
In a country where we know that 75% or more of our chronic illness (heart disease, diabetes, cancer, etc) can be directly related to our diet, one of our top food blogs focuses on a diet that is devastating to our population and our health system. 360 some comments followed, lauding the virtues of butter. Excuse me while I leave the room and cry. More on this soon.
That said, I threw together a wonderful recipe today. Honestly, it is one of my favorites to date. It uses fresh corn, avocados, beautiful little heirloom tomatoes and some purple onions for a little punch. The really dreamy, creamy part of this salad is the dressing. Nope, I didn’t need sour cream or mayo to make a delicious creamy dressing. I did it with a few heart healthy cashews. The dressing is jazzed up with some smoked paprika and ground chipotle. A little lime gives it just the right brightness.
If you haven’t tried raw corn, this is the perfect opportunity. The fresh sweetness is the perfect compliment to the other ingredients. I have honestly lost my taste for cooked corn. Fresh is so much better!
Heirloom Tomato, Corn and Avocado Salad with Chipotle Dressing
- 3 cups heirloom tomatoes, halved if small, cubed if larger
- 2 avocados, cubed
- 4 ears fresh corn, off cob
- 1/2 purple onion, sliced thin
1. Mix all ingredients together.
2. Pour dressing (recipe follows) over veggies and gently toss to coat. (Use dressing sparingly, to taste)
- 1/2 cup cashews, soaked at least 6 hours
- 1/2 cup water
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic
- 3 tablespoons nutritional yeast
- 1/4 teaspoon ground chipotle
- 1/4 teaspoon smoked paprika
- Himalayan salt and pepper to taste
1. Combine all ingredients in blender. Blend until smooth.