Opinions of a Wolf

The Result:
Many summer salads popular to bring to barbecues and other gatherings contain eggs. This is a crowd-pleasing yet egg-free salad you can bring along instead or provide as an alternative for anyone with an egg allergy. It also is vegan and gluten-free (provided you get certified gluten-free nuts). It’s a slightly tangy, genuinely refreshing, cold, cooked veg salad that is full of nutrients and very filling!  It tastes better when it’s allowed to sit a while in the fridge.  You do need to cut up the avocado and add it just before serving to prevent the avocado from browning, however.  Perfect food to make ahead of time to eat later.

The Recipe:
Approximately 4 servings
1 ear of corn (approximately 1/4 of a cup)
1lb sweet potatoes peeled and cut into 1/2 inch cubes
1/4 cup unsalted, hulled pumpkin seeds or pepitas (You can toast them or not, whatever floats your boat) or chopped walnuts
1 medium apple (any variety)
1/2 cup onion, finely chopped
1/4 cup chopped cilantro (It’ll be fine without it if you don’t have some handy)
1/4 cup lime juice (approximately 2 limes)
2 Tbs olive oil
avocado, finely diced

Bring a pot of water to boil.  Place the ear of corn in and cook until a fork can easily stick into the kernels, approximately 7 to 10 minutes.  Drain and set aside to cool.

Place sweet potatoes in a sauce pan, cover with water, bring to a boil and boil until tender, about 3 minutes.  Drain in colander and rinse immediately under cold water to cool.  Drain well.

Cut corn kernels from the cob.

Combine apple, onion, cilantro, corn, and lime juice in a large bowl. Stir in sweet potatoes and oil.  Stir in avocado and seeds/nuts just before serving.

4 out of 5 stars

Source: Tweaked recipe from Vegetarian Times