Market Fresh Mexican Inspired Salad

Dietary Notes: Vegan | Gluten-Free| Seasonal | Farmer’s Market Fresh
Featured Market Items: Corn, Red Cabbage, Tomatoes, Cilantro, Summer Squash, Greens, Garlic

Ingredients: Corn, Red Cabbage, Tomatoes, Cilantro, Summer Squash, Greens, Black Beans, Lime, Scallions, Garlic, Cumin, Sugar, Olive Oil, Crushed Red Pepper, Smoked Paprika, Coriander

• 4 ears of corn shucked

• 6 roma tomatoes

• 1 cup red cabbage (thinly sliced)

• 1 bunch of cilantro (or not if you don’t like cilantro)

• 1 small summer squash

• 1-2 avocados (depends on your love of avocados)

• ½ a bunch of greens

• 3 tablespoons of lime juice

• 3 garlic cloves (minced)

• 1.5 tablespoon of sugar or maple syrup

• 3 tablespoons of olive oil

• 1 teaspoon of red pepper flakes (more if you like it spicier)

• 2 teaspoons of smoked paprika

• ½ teaspoon of coriander (optional)

Instructions:

• Lay corn on the cob on its side against the cutting board. Using a sharp knife, chop downwards trying to keep the corn in larger pieces. Continue with all the corn. Save the cobs, they make for a great stock!

• Put the corn in a large bowl where you plan to assemble your salad.

• Cut the tomatoes and summer squash into the size pieces you like. Add to the bowl.

• Thinly slice the red cabbage and greens. Add to the bowl.

• Chop cilantro. Add to the bowl.

Make dressing

• Mince garlic

• Juice your lime(s)

• Mix together garlic, lime, maple syrup or sugar, olive oil, red pepper flakes, smoked paprika and coriander.

When you are ready to serve the salad cube avocado and add to salad. Top with finely chopped scallions.

Serve alone, with tortilla chips or as a filling for a wrap.