I am SO excited to be sharing this raw summer corn salad recipe with you guys because it means life is finally kinda normal again. Believe it or not I’ve had this recipe up my sleeve for a few months now but I was saving it for one of those light and easy summer days that I’ve literally had no concept of this year because of all that has turned upside down in my life recently.
For starters, I got a call from my boss a week before my birthday in May. I thought that she was going to tell me how awesome I’m doing and that she would be finding me a permanent work partner. Nope. She called to say I was getting laid off from the job that I honestly thought I would have for the rest of my career. On top of that, my fiance broke his ankle in a bike accident the following weekend. I woke up to a sea of missed calls and texts letting me know that he was headed to the hospital.
The kicker: the hospital only allowed patients. There was no time to do anything about anything. I spent the day waiting and worrying at home while he got drugged and prepped for surgery alone. And the storm didn’t end there. Our wedding was 3 weeks later. There was no way he would be walking by then. He was on bedrest for another few weeks. I broke at that point. It felt like everything I cared about and worked so hard for was being taken from me. I was angry that I didn’t have a say in it. I turned away from sharing food and recipes because it is a joy that I didn’t have to give.
Fast forward to two weeks after our wedding (which was magical by the way and I can’t wait to share photos with you guys). My husband walked down the aisle without crutches and could even dance with me for a minute or two. I got a new job. We’re in the beginning stages of renovating our home and I now see this season as a beginning. Yes, a very different one than I ever imagined but perhaps the most necessary one to pave way for all the things my soul wants to bring forth.
All of that happening means I can finally slow down to feel like I’m really enjoying the summer days and not filling them with frantic job-hunting, caretaking and wedding planning. Agh, three full time jobs I hope to never repeat again. Now, things are calm. Like, we don’t even need to take a vacation because life is so good, calm. And thus, now is the perfect time to finally share this raw summer corn salad with you.
Raw food just feels good. It’s like I can actually feel the nutrients pouring into my body. And the simplicity of just chopping and mixing vegetables is an added bonus.
Making the Raw Summer Corn Salad
In this simple and veggie-filled recipe, I combined spiralized zucchini noodles, cherry tomatoes, raw corn and avocado chunks, tossed it together with my 5-veggie pesto. It’s finally topped with toasted pine nuts and fresh basil. Every bite is an explosion of herbs, sweet, crisp corn and creamy avocado, with a slight bite from the tomatoes. This dish truly makes me grateful for summer and all the simple goodness it provides.
Optional Additions
This dish is simple enough as it is, but I have some ideas for taking it up a notch. Adding some vegan cheese or grilled shrimp getting to the mix makes it an even heartier meal. Maybe a glass of white wine on the side if you want to get crazy. The perfect light and easy summer meal.
I also think about cleanup when it comes to summer meals. With the daylight extended, you want to spend more time enjoying the outdoors and less time washing dishes. Everything in this dish pretty much comes together in a bowl, a cutting board, and a blender. Clean up couldn’t be easier.
Thank you guys so much for your patience as life happened for a couple months. The time to collect my thoughts about the whole thing was much needed. I hope those of you who create will also feel liberated to take the time to process anything going on in your world.
Raw Summer Corn Salad
Fresh summer veggies are tossed together with pesto to make the perfect easy seasonal dinner.
Ingredients
- 2 zucchini squash
- 2 ears of corn
- 1 avocado large
- 1 cup cherry tomatoes halved
- 1/4 cup pine nuts
- 2/3 cup pesto
Instructions
Toasting the Pine Nuts
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Preheat oven to 350 and place pine nuts on aluminum foil sheet.
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Place pine nuts in oven until golden brown, about 5-7 minutes. Set aside.
Assembling the Salad
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On a flat surface, push spiralizer firm against counter to make sure it's attached. On the thickest noodle setting, spiralize two zucchini and toss into bowl.
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Add raw corn kernels, halved tomatoes and cubed avocado into bowl.
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Add 2/3 of pesto, either prepared or this recipe for 5-veggie pesto sauce
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Toss ingredients together, top with toasted pine nuts and enjoy!
With love,