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.
I 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.
1/4 Celery Stalk
1 Corn on the Cob
Sprig of Fresh Mint
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.