Seedy tomato corn avocado salad

For my raw cooking class homework I had to choose a recipe out of our recipe book: "Going Raw" by: Judita Wignall. I chose the least intimidating recipe that included basic ingredients. I love food that is super colorful which is exactly what you'll see in this dish! The salad was crunchy and flavorful, I would definitely recommend this recipe to complement almost any main course! Below is the ingredients and how to make!

Ingredients:

Salad:

• 1 ear of corn

• 2 cups of halved tomatoes

• 1/2 cup diced red onion

• 1/4 cup of chopped cilantro

• 2 tablespoons of sunflower seeds (Raw)

• 2 tablespoons of pumpkin seeds (Raw)

• 2 Avocados cut into 1 inch cubes

Dressing:

• 1/4 cup of lime juice

• 2 tablespoons olive oil

• 1/2 teaspoon sea salt

• Dash of cayenne pepper

How to:

1. Using a knife to cut corn kernels place in bowl with tomatoes, onion, cilantro, and seeds (toss well)

2. Gently fold in avocado

Below is how to properly cut an avocado (I didn't know how!)

Dressing:

Whisk all ingredients

for dressing together and pour over salad. Toss gently.

Good in the refrigerator for 2 days! You will be craving it!

If you're looking to add more raw recipes into your diet I would recommend buying the cookbook "Going Raw" By: Judita Wignall. She gives great advice about going raw ,specific cooking techniques (with pictures) , and helpful tips!