Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Sweet & Spicy Corn Salad
Omni-Wholetarian RecipePaleo-Wholetarian RecipeVege-Wholetarian RecipeVegan-Wholetarian RecipeRaw-Wholetarian RecipeGluten-Free Recipe
This little salad packs a lot of flavor

Sweet and Spicy Corn Salad Recipe

A summertime favorite salad, it also works well as a smart pot-luck dish to bring to any festive gathering.

I used savoy cabbage for the photo because I liked the shape of it, but then I realized that I much prefer the taste of lettuce over cabbage for this recipe, so I recommend using romaine lettuce unless you just want to use the savoy cabbage as a bowl.

Sweet & Spicy Corn Salad
 
Author:
Yield: 8 cups
 
Ingredients
  • 4 cups corn, cut fresh off the cob or frozen
  • 1 cup sunflower seeds, raw
  • 2 avocados, diced
  • 1 red bell pepper, chopped
  • 1 cup cucumber, chopped
  • ¼ cup chopped fresh dill or 1 teaspoon dried dill (this makes it fantastic, but if you don't have dill, use cilantro or parsley)
  • ½ cup raisins (optional)
  • 1 cup diced fresh pineapple (optional)
  • ½ cup salsa
  • 2 tsp raw apple cider vinegar
  • 2 tsp fresh lemon juice
  • 2 tsp Spike hot and spicy seasoning (for less heat use Spike original or Herbamare seasoning)
  • Romaine Lettuce leaves (optional)
Instructions
  1. In a large mixing bowl, add the corn, sunflower seeds, avocados, bell pepper, cucumber, dill, raisins and pineapple if using.
  2. Add in the salsa, apple cider vinegar, lemon juice and spike hot and spicy seasoning or seasoning of choice.
  3. Mix ingredients together with a spoon. Taste it and see if the seasonings are right for you. Add more salsa or seasonings if desired.
  4. Serve over lettuce leaves and top with additional dill if desired.
  5. Notes
  6. I used savoy cabbage for the photo because I liked the shape of it, but then I realized that I much prefer the taste of lettuce over cabbage for this recipe, so I recommend using romaine lettuce unless you just want to use the savoy cabbage as a bowl.

Photo by: Karly Blair

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