5 Ingredient Corn, Avocado, Tomato Salad

Summer is THE season for fresh produce and if you’re lucky enough to live near farms or farmer’s markets, I highly recommend choosing locally-grown fruits and veggies. Eating locally-grown food not only benefits your community–but did you know that food grown closer to home is more nutritious?! It’s true. The longer fresh food spends in transit, the less nutrients it begins to have (although all fruits and veggies are still nutritious). This weekend, My dad and I took a short trip to a local farm and picked up some fresh grape tomatoes and corn (amongst other things). I was immediately inspired to use these ingredients along with some avocados + Green Goddess dressing that I had bought from Trader Joe’s (definitely not locally-grown or prepared, but hey, I’m all about balance and convenience!)

This recipe, like all of my recipes, is really simple to prepare. It can be enjoyed on its own, paired with a protein, or used as a dip for your favorite chip of choice (mine is Trader Joe’s organic corn dippers–yum, so good!)

Ingredients:

  • 2 cups grape tomatoes
  • 2 large ears of corn
  • 2 ripe avocados
  • 1 tsp. apple cider vinegar OR 1-2 tsp. lemon juice
  • 3-4 tbsp. Trader Joe’s Green Goddess salad dressing

Directions:

Cut up grape tomatoes into halves/quarters (depending on your preference). Shuck corn + cut corn from each cob. Mix together in a large mixing bowl. Slice your avocados in half, remove the pits, and cut into slices + cubes, scoop, and put avocado pieces into the large mixing bowl. Add apple cider vinegar/lemon juice + dressing. Let sit for ~10 or more minutes. Enjoy!

Let me know if you try this recipe and what you think!

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Thai Mango Edamame Salad

Greetings! This blog has been on pause for a while but I’m happy to finally be sharing a blog-worthy recipe. You may be wondering why I haven’t been sharing much the past ~2 years, and it basically boils down to feeling burnt out from working in healthcare and focusing more on my family, relationships, etc. The “panini” made me realize how important family and friends are, so much so that I decided to leave more than one of my many concurrent jobs (including blogging/recipe development for a while). I’ve felt a huge relief by only having one full-time job (as a Registered Dietitian), instead of a full-time job, a per diem job, and various side-gigs/passion projects. I know I’m not alone about feeling like the past two years have caused people to reevaluate values and goals. Almost everyone I know has felt some degree of feeling burnt out or feeling like they need to make changes in their lives due to the craziness of the world right now. Now that I’m feeling more centered, I feel like I have more time/energy to actually spend creating new recipes, so I’m really happy to finally be sharing an overdue update + recipe.

On a less-serious note, summer is here, and that means I’m craving delicious salads. Whether you’re eating a salad as a side-dish or as a main, salads are a great way to get more fiber (and flavor) into your diet. My favorite salad lately has been a mix of sweet and salty flavors in the form of this Thai mango edamame salad. I love the sweet, juiciness of mango combined with crunchy veggies, peanuts, and mild-tasting (yet protein-packed) soybeans. This salad is super quick and easy to prepare, and as a bonus: each serving contains more than half of your daily requirements for vitamin C! Let me know if you try this recipe and what you think.

Ingredients (makes about ~6 side servings–but eat as much as you’re hungry for!)

3 peeled mangoes

1/4 a medium red onion

1 bell pepper

2 oz. peanuts

1 cup shelled edamame (I used frozen edamame found @ Trader Joe’s)

3 tbsp. teriyaki sauce (I like Trader Joe’s Soyaki sauce)

juice of 1 lime

Directions:

Chop mangoes, pepper, onion, and add to a large mixing bowl. Add peanuts, Drizzle teriyaki sauce + lime juice. Microwave frozen edamame and then drain. Add to the mango mixture. Let marinate for a a bit (10 minutes to as long as you want). Serve chilled and enjoy!

-Jess