Simple Sweetcorn Salad

The Humble Salad

This is something I knocked up in 5 minutes. I think the key to a tasty salad is a good mix of finely chopped veggies. Sweetcorn – which is chopped from the cob and sprinkled over the top – is also such a treat. Don’t cook it. Eat it raw. It’s superb and deliciously sweet.

photoI topped this salad with toasted flaked almonds and some Engevita nutritional yeast flakes. You’ll find these in Holland and Barrett as well as other health food stores. It adds a savoury edge to salads and main dishes. It’s also an amazing source of Vitamin B12 – which is needed for energy and stamina.

Drizzle olive oil over the salad if you wish but for a fat free version just use a sprinkle of good quality salt which intensifies the flavours.

The Recipe

1/8 Cucumber
1/2 Carrot
1/4 Celery Stalk
1 Corn on the Cob
Sprig of Fresh Mint

Flaked Almonds
Nutritional Yeast Flakes
Himalayan Pink Salt

With a sharp knife, hold the corn on the cob on its head and slice down 2 sides from top to bottom. This will detach the juicy kernels from the cob. Finely chop all other veggies. Place together on a plate. Top with toasted flaked almonds, yeast flakes and salt.

Serve with avocado on toasted rye or something just as delish.

Like it hot? Add a teeny amount of minced jalapeno green pepper.

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