Here are my fresh summer salads that are full of veggies but does not lack in BIG flavors! These are perfect for picnics since they are not mayonnaise based!
Avocado, Corn and Tomato Salad
2 cups cooked corn, fresh or frozen (see Note)
3 avocados, cut into 1/2-inch cubes
1 pint cherry or grape tomatoes, halved
1/2 cup finely diced red onion
2 tablespoons olive oil
1/2 teaspoon lime zest, grated
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon honey or agave nectar
Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients in a mason jar. Shake well and pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors develop. Serve.
Quinoa and Corn Summer Salad
3/4 water
⅓ cup quinoa
3 cups frozen corn
1 can black beans, drained
1½ cups frozen, shelled edamame
1 cup chopped red pepper
½ cup chopped cilantro
6 green onions, chopped
4 garlic cloves, minced
6 tablespoons lemon juice
¼ cup reduced-sodium soy sauce
2 tablespoons smooth dijon mustard
2 tablespoons olive oil
1 tablespoon honey
Place water and quinoa in a small saucepan and prepare according to package directions.
In a large bowl combine the quinoa, corn, edamame, red pepper, garlic, green onions, garlic, and cilantro. Using a mason jar combine the lemon juice, soy sauce, dijon mustard, honey and olive oil. Shake well and pour over the veggie/quinoa mixture. Allow this to sit a couple of hours before serving to let the quinoa soak up all the yummy sauce!