A trip to the farmer’s market is always a good day!
The corn this season has been so sweet and delicious, and I’ve been finding ways to incorporate it into whatever I can.
I’ll even eat it fresh, right of the cob, no cooking required. It’s that good!
Tonight I was in the mood for a salad and included it in this colorful salad that I topped with a raw marinara sauce.
This sauce is very versatile, you can use it to top raw ‘noodles’ such as butternut squash or zucchini, for this Raw Vegetable Pasta, or you can use it like I did to top a salad.Print
FARMER’S MARKET SALAD + MARINA’RAW’ SAUCE
A fresh raw salad, perfect for a light lunch or dinner!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 2 - 3 1x
- Category: Side, Sauce
- Cuisine: Vegan
- spinach, 5 oz
- pea shoots, handful
- corn off the cob, 2 ears
- zucchini, 1/2 small
- red bell pepper, 1/2
- avocado, whole
- dash of mineral salt & freshly cracked pepper
- 4 roma tomatoes
- small handful of grape tomatoes, optional
- 1/2 cup sun-dried tomatoes
- 1/2 teaspoon garlic powder
- 2 tablespoons shallot, diced
- 1/2 cup cilantro
- 1/2 tsp himalayan salt
Sauce: Place ingredients into a food processor or blender, and blend until mixture is fairly smooth. You can leave it a little chunky too if you like.
Salad: For the salad use a much, or as little, as you like of each vegetable.
Assemble your salad and top with marina’raw’ sauce. Top with mineral salt and freshly cracked pepper to taste.
Serves 2 generously.
I started out with the intention of this salad being fat free but I couldn’t resist the avocado. If you prefer a fat-free meal, omit the avocado.