Raw Corn salad

by Gretchen
(Fairfax, CA)

Four ears of fresh corn on the cob

Half a bunch of celery

Red bell pepper

Half a bunch of radishes

One small to medium avocado

Juice of one lime

A handful of fresh chives

Greens - I used iceberg lettuce and arugula

Shuck the corn and slice the kernels into a large bowl. I like to run the back of the knife over the surface afterwards to get the sweet juicy base of the kernel. Then chop celery, de-seeded pepper and radishes. Aim for corn kernel-size pieces.

Chop chives finely, add with lime juice. Spoon or dice avocado in and blend and toss with a large spoon until mixed evenly. Taste and adjust, adding more lime or
chives or any more veggies that appeal to you.

Arrange greens on each plate. Spoon corn salad into a teacup or small bowl, and turn out onto the center of the plate of greens.

The ingredients are very flexible here. You can add or substitute cucumber, tomatoes or any other veggies that appeal, and try it with basil or cilantro instead of chives. (serves 2-3 people)