Summer Sweet Corn and Peach Salad

The corn available right now in our store has been so sweet and perfect for using in salads.  Many people only think to eat corn cooked, but it is also wonderful simply sliced off of the cob raw in salads. I find it pairs especially well with fruit, if it is sweet corn; I especially love it with peaches. I used to make a salad with peaches, corn and chevre (goat cheese) with basil before I became vegan, but when I wanted to make it this year I thought avocado would be a good substitute for the cheese. It was delicious!  It showcases summer produce at its best, and it is perfect for those summer picnics.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 Servings | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 4 ripe organic peaches, sliced
• 2 ears fresh sweet corn, kernals removed from cobs
• 2 ripe organic avocadoes, sliced
• 1/4 cup fresh basil, chopped
• 2 Tbsp fresh organic lemon juice
• 2 Tbsp olive oil
• 1 Tbsp raw agave nectar or raw honey
• Sea salt to taste

Instructions

In a large bowl combine the peaches, corn, avocadoes and basil. In a small bowl, combine the lemon juice, olive oil, agave nectar and salt and whisk together. Toss with the salad, and serve!