Summer Rainbow Salad
Bright, refreshing and so healthy! This summer rainbow salad takes less than 15 minutes to make from start to finish!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup cherry tomatoes (halved)
- 1 cup English cucumber (seeds removed and chopped bite size)
- 1/3 cup red bell pepper (stem and core removed, diced)
- 2 stalks scallions (finely chopped)
- 1 avocado (peeled and pitted, chopped into bite size)
- 1/4 cup cilantro (roughly chopped)
- 1 cup corn kernels
- For the dressing :
- 2 tablespoons extra virgin olive oil
- 1 teaspoon miso paste (optional)
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- 1
Put all the ingredients for the dressing into a tupperware cup (with lid) or other container that comes with a lid. Put the lid on (close firmly) and shake until oil and ingredients have emulsified. Set aside.
- 2
Boil the corn for 5 minutes and shock in cold water to stop the cooking process.
- 3
In a large mixing bowl, put a bowl upside down so the corn on the cob can stand on it.
- 4
Using a knife, start from the top of the corn and cut all the way down, repeating this action until the cob is clean.
- 5
Discard of the cob and upside down bowl. Add the remaining vegetables to the bowl and toss.
- 6
Add the dressing and toss well. Season with salt and pepper and serve cold.