Heirloom Tomato, Corn and Avocado Salad w Chipotle Dressing
Before I give you the raw food recipe for this wonderful, creamy, nutritious salad that is literally bursting with flavor, I need to get something off of my chest. I was checking out The Pioneer Woman’s website today. I go there once in a while because I love how she has set up the site. It is a good lesson in how to really reach people with a blog. Let me state, I do not go there for the recipes. In her opening post, she is talking about how she just went through 121 lbs of butter in 14 days while making recipes for her upcoming show. 121 lbs. I almost fell off my chair. Honestly, I got sick to my stomach.
In a country where we know that 75% or more of our chronic illness (heart disease, diabetes, cancer, etc) can be directly related to our diet, one of our top food blogs focuses on a diet that is devastating to our population and our health system. 360 some comments followed, lauding the virtues of butter. Excuse me while I leave the room and cry. More on this soon.
That said, I threw together a wonderful recipe today. Honestly, it is one of my favorites to date. It uses fresh corn, avocados, beautiful little heirloom tomatoes and some purple onions for a little punch. The really dreamy, creamy part of this salad is the dressing. Nope, I didn’t need sour cream or mayo to make a delicious creamy dressing. I did it with a few heart healthy cashews. The dressing is jazzed up with some smoked paprika and ground chipotle. A little lime gives it just the right brightness.
If you haven’t tried raw corn, this is the perfect opportunity. The fresh sweetness is the perfect compliment to the other ingredients. I have honestly lost my taste for cooked corn. Fresh is so much better!
Heirloom Tomato, Corn and Avocado Salad with Chipotle Dressing
SERVES 4-6
Salad
- 3 cups heirloom tomatoes, halved if small, cubed if larger
- 2 avocados, cubed
- 4 ears fresh corn, off cob
- 1/2 purple onion, sliced thin
- Mix all ingredients together.
- Pour dressing (recipe follows) over veggies and gently toss to coat. (Use dressing sparingly, to taste)
Dressing
- 1/2 cup cashews, soaked at least 6 hours
- 1/2 cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic
- 3 tablespoons nutritional yeast
- 1/4 teaspoon ground chipotle
- 1/4 teaspoon smoked paprika
- Himalayan salt and pepper to taste
- Combine all ingredients in blender. Blend until smooth.
Nicole Hill wrote on October 20, 2012
Thank you for all you do to encourage me.. to start eating well. I am smiling so much knowing that there are delicious options out there.
Rachel wrote on July 3, 2012
Tried this for Lunch today! Completely and utterly delicious!
Jackie wrote on June 15, 2012
I use your recipes to create my monthly menus, three days a week we eat raw and the other four days are vegan cooked or soups. I have five children and we have been eating this way for the past nine years. We are bright, active, happy and I do believe healthy. I have one request, printable recipes, I have been copying them into my emails and printing. I would love to just go to a “print this recipe” command.
Thank you so much!! Jackie
Susan wrote on June 15, 2012
You can buy all the recipes in the Rawmazing Easy Raw Food collection. Cheers!
Abby wrote on March 14, 2012
I have only become a raw vegan in the last three months, and I LOVE IT!!! I am 100% Vetan and 90% raw. I have made many recipes from your site, they are all wonderful! But, this one is BY FAR my favorite! The dressing reminds me of a southwestern ranch dressing! I put it on my wraps, Kelp noodles, and of course the yummy salad of corn and Avacado… It wonderful! Thank you for all of these fabulous recipes!! =-)
Ashlyn wrote on August 13, 2011
I have made this three times already. My daughter loves raw tomatoes. When I introduced her to heirloom tomatoes it was love at first sight! She would eat this everyday if she could.
Thanks for a healthy recipe that even my six year old can enjoy!
Susan wrote on June 30, 2011
I think there is a lot more to the story than that. I have been doing a lot of research lately on fat, both plant and animal. There isn’t one clean direct answer. And honestly, there are a lot of studies out that also say that saturated fat is not a good thing for us. I also am appalled at factory farming to produce any animal products.
Also it is dangerous to simply imply that sat fat is ok because of the French Paradox. You might want to read here: http://en.wikipedia.org/wiki/French_Paradox. There may be many reasons that the French have reduced coronary heart disease including under-reporting by physicians, climate, exercise, genetics, the resveratrol in red wine, etc.
Trans fats seem to be the worst culprit and should be avoided at all costs. They are normally found in processed food because of the their increased shelf life.
I think it is a very important topic and there are many differing opinions. And once again, not an answer that applies for everyone.
Megan wrote on June 28, 2011
I love uncooked corn as well! People thought I had tiptoed over the edge last summer when they were eating their corn on the cob slathered in butter and I was enjoying mine with a little Himalayan and nothing else. I thought it was delicious! What a simple, enjoyable way to switch just one thing over to the raw side ;). This recipe looks amazing. I was just craving avocado/corn/tomato salad today, wondering about combining corn and avocado. Looks like we’ll be having this soon!
Laurie Jesch-Kulseth @ Relishing It wrote on June 22, 2011
This looks delicious (as do all of your recipes). And your photos are gorgeous! Thanks for sharing.