Corn, Peach and Avocado Salad

Table of Contents

• Ingredients

• Instructions

• FAQs

It was such a beautiful weekend in New York it was hard to not indulge and sip cocktails and celebrate birthdays with friends. While I did kick off the weekend with an epic #PrideRide at Cyc Fitness (everyone got Amazeballs after class) I also did indulge in beers, whisky and an old favorite... shrimp fried rice!

Needless to say today I had to kick it into high gear (hence the late post) I decided to do a double workout today after double cooking duty, but better late than never is what I say!

Ok, let's get to it. This salad and #MeatlessMonday recipe will take you 20 minutes to make and you will be thankful for that because you will likely eat this all summer. Eat it alone, top it with a piece of fish or chicken, this is sure to be a new favorite!!!

Corn, Avocado and Peach Salad

Serving Size - 4

Ingredients:

Salad

• 2 ears of corn, remove kernels from cob

• 2 peaches, cubed

• 1 small avocado, cubed

• 1 cup green lettuce, shredded

• 1/8 cup basil leaves,chiffonade

Dressing

• 1 cup basil leaves

• 2 lemons, juiced

• 3 T extra virgin olive oil 

Instructions:

1. Place a pan on the stove over medium heat.

2. Spray pan with extra virgin olive oil and add corn, sauté corn until cooked, about 3 minutes.

3. Remove corn from heat.

4. Place peaches, avocado, lettuce and basil in a bowl, add corn and toss.

5. Place ingredients for dressing in a blender and blend until smooth.

6. Top salad with dressing, toss and serve!

If this salad doesn't having you love summer then I don't know what will.

FAQs:

• Can I use frozen corn instead of fresh?

  Absolutely! While fresh corn adds the best texture and flavor, frozen corn works well in a pinch. Just thaw and sauté for a few minutes until warmed through.

• What’s the best type of peach for this salad?

  Ripe but firm peaches work best. You want sweetness without the fruit falling apart when tossed in the salad.

• What protein pairs well with this salad?

  Grilled chicken, shrimp, or a flaky white fish like cod or halibut pair beautifully. You could also add chickpeas or quinoa for a plant-based protein boost.

• Is the lemon basil dressing dairy-free?

  Yes! It’s made with just lemon juice, basil, and olive oil, no dairy or added sugars.

• How long will leftovers last in the fridge?

  This salad is best eaten fresh, but leftovers can be stored in an airtight container for up to 1 day. Add a splash of lemon juice to prevent avocado browning.

xo,

Lauren Courtney

Want to feel more aligned with your food and your wellness?

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