Summertime is all about celebrating the bounty of summer produce and enjoying the simplicity of ingredients just as they are. Summer is a great time to eat lots of raw fruits and vegetables and let your taste buds guide you to eating a fresh, healthy diet. These three recipes are incredibly quick and easy to make and they are simply delicious.
Avocado Corn Salad with Lime
- 2 ears of raw corn
- 1 large handful cherry tomatoes, quartered
- 1 avocado, cut in small chunks
- juice of 1 lime
- salt & pepper to taste
Directions: Cut the corn off the cob and break the large pieces up with your hands so they are all individual kernels. Place is a medium mixing bowl. Toss in the quartered cherry tomatoes and avocado chunks. Add the lime juice and a sprinkle of salt and pepper. Stir gentlyâ??the avocado is delicate. Taste and adjust seasonings as needed. Serve immediately.
Raw Beet Salad with Sesame-Ginger Dressing
- 1 cup grated raw beet
- 1 cup grated raw carrot
- 1 green onion, thinly sliced
- 1 tsp lemon juice
- 1 tsp brown rice vinegar
- 1 tsp ginger juice
- 3/4 low-sodium tamari
- 1/4 tsp sesame oil
Directions: Put all ingredients in a bowl and mix. Let sit for a bit to marinate. Serve.
Cucumber Tomato Salad with Vinegar
Makes about 3 cups
- 1 1/2 cups diced cucumber
- 1 1/2 cups diced tomato
- 2 Tbls minced onion (preferable a sweet onion)
- 1 Tbls white wine vinegar
- 1 tsp olive oil (optional)
- pinch of salt and generous amount of freshly ground pepper
Directions: Put all ingredients into a bowl and stir to combine. Taste and adjust seasonings, keeping in mind that letting the salad sit in the fridge will help marry the flavors together.