Our salt-, oil-, sugar-, and gluten-free corn salad bursts with freshness! Corn kernels mingle with green zucchini, tender lettuce, and cherry tomatoes creating a wholesome medley of flavors and textures. Enhanced with mustard and sweet prunes, this plant-based delight showcases the natural goodness of whole foods.
Serves 10.
Ingredients:
20 prunes (200g)
6 tablespoons (100g)
Dijon mustard
2 tablespoons water
1 teaspoon salt substitute
1½ cups (200g) baby corn
or fresh corn kernels
3 medium (600g) zucchini
4 cups (200g) mixed salad leaves
1 cup (50g) chicory leaves (optional)
½ to 1 cup fresh mixed berries
Optional garnishes:
edible flower petals
microgreens
1. First, prepare the dressing. Blitz the mustard and prunes in a blender, adding water if the dressing is too thick. Season with salt substitute, if desired.
2. Add a dash of water to a frying pan and cook baby corn/corn kernels for few minutes.
3. Use a peeler or mandoline to cut zucchini into thin ribbons, focusing on the outside and the skin of the zucchini and discarding the seedy center.
4. Add a spoonful of dressing to each plate. Mix zucchini with salad leaves and place the salad on the plate, then compose the baby corn/corn kernels, chicory leaves, and berries.
5. Drizzle dressing around the salad and garnish, if desired, with edible flowers and/or microgreens.