Baked Wild Salmon With a Zesty Summer Tomato, Avocado, and Corn Salad

corn salad

The sweet taste of summer is highlighted in this simple and seasonal cherry tomato, avocado, and corn salad recipe served alongside wild salmon.

Celebrate the last fleeting weeks of summer with flavor, color, and a recipe that takes ten minutes to make – tops.

Salad doesn’t always have to mean lettuce, and this simple corn salad proves it. Made with fresh sweet corn, cherry tomatoes, basil, avocado, and red onion, it is a flavorful and seasonal dish bursting with zest and texture.

Sweet corn is a summer staple. There’s nothing like driving to a local farm or farmers market to pick up a few ears for the week. Although sweet corn is commonly grilled, steamed, or boiled, it’s quite delicious raw, too. I like to carefully slice the corn kernels straight off the cob and toss into pasta, salsa, and this delicious corn salad.

Sweet corn is rich in fiber, phosphorus, and B vitamins. It also contains an array of phytonutrients including anthocyanins, beta-carotene, lutein, and zeaxanthin. These phytonutrients function as antioxidants to reduce inflammation and free radical damage to cells.

Sweet corn shines in this corn salad alongside cherry tomatoes, fresh basil, avocado, and red onion. Cherry tomatoes are a great source of iron, potassium vitamins A and C, fiber, potassium, and lycopene.

Basil is a delicious complement to the fresh summer vegetables and provides trace vitamins and minerals as well. Red onion packs in pungent flavor, as well as B vitamins, fiber, vitamin C, and potent phytonutrients. Finally, avocado adds a dose of healthy fats, creamy texture, and a buttery flavor to this corn salad.

Drizzle the sweet corn salad in red wine vinegar and olive oil, serve alongside of grilled or baked wild salmon, and have dinner on the table in ten minutes. Because summer supper should be simple, easy, and delicious.

corn salad

Related On Organic Authority
Black Bean and Corn Salad: Make the Most Satisfying Salad Ever!
Asian Salmon with Broccoli: One Pan Wonder
5 Easy Steps for the Best Fresh Salmon: Shop in the Know!

Photos by Kate Gavlick


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Vegan Nachos Recipe with Sweet Potatoes and Tofu Sour Cream

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Vegan Sesame Crusted Avocado Salad

© 2018 Green Kitchen Stories
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Vegan Sesame Crusted Avocado Salad

I have to admit that I had my doubts about this recipe. While I was coating each avocado wedge in almond flour and sesame seeds, I couldn’t help but think that it was a waste of time (and two ripe avocados) to bake it when it tastes perfectly good au natural in a salad. We’ve done some previous baked avocado experiments and even if some of them were pretty good, they were honestly just as good raw. But David had his mind set on these. He said that “They will almost look like fried chicken wings” which made me exactly zero percent more keen on the idea.


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But when we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. The texture is really key here. The crust is firm and crunchy when you bite into it and the avocado inside almost melts with softness. The almond flour gives the crust a sweet nuttiness. And since we wanted to keep this recipe vegan, we tried aquafaba (chickpea brine) instead of egg to bind the coating to the avocado flesh and it worked like a charm. It holds the coating firmly in place and you can’t taste it. And I love the idea of using chickpeas in a salad and the brine for coating. No waste!

So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts. Here is a new one for you to try.


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You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. In this recipe we have instead used them in a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with crust.


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Sesame Crusted Avocado & Quinoa Salad
Serves 4 as a lunch

Sesame Crusted Avocado Wedges
2 avocado
1/2 cup aquafaba (the brine from the chickpeas in the salad)
1 tbsp lemon juice
1/2 cup / 50 g almond flour
1/2 cup / 75 g sesame seeds
1 tsp sea salt flakes

Quinoa Salad ingredients
1/2 cup / 85 g raw quinoa
70 g / 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice)
1 x 400 g / 14 inch tin cooked chickpeas (save the brine)
a handful green grapes, halved
10 cm / 4 inch cucumber, thinly sliced
a handful toasted almonds, chopped

Dressing
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar or apple cider vinegar
1 tbsp maple syrup

Set the oven to 200°C / 400° F. Place a baking paper on a baking sheet. Cook the quinoa in 1 cup / 250 ml salted water for 15-20 minutes, until small tails appear on the seeds.
Open the chickpea tin. Pour the brine into a small bowl and rinse the chickpeas. Add lemon juice to the brine and set aside. Stir together almond flour, sesame seeds and salt in a second bowl. Cut the two avocados in half and remove the stones. Take off the peel and slice the avocado into thick wedges. Dip each wedge into the brine and then in the almond and sesame coating, turning it to make sure it is entirely coated. Spread out the coated avocado wedges on the baking sheet and bake for 15 minutes or until the crust is golden.
Stir together the dressing and pour half of it over the cooked and drained quinoa and the rest into a little dressing jar. Add the chickpeas and toss to combine. Arrange the quinoa in the bottom of a wide salad bowl. Add lettuce and then scatter green grapes, radishes and cucumber slices across the bowl. Top with the sesame crusted avocado wedges and toasted almonds. Drizzle the rest of the dressing over the salad right before serving. Enjoy!

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Black Bean and Corn Salad Recipe: The Most Satisfying Salad Ever!

Black Bean and Corn Salad Recipe

This flavorful and easy-to-make black bean and corn salad recipe will rejuvenate and revitalize you. Guaranteed.

With fresh toppings and a delightful tangy cilantro avocado dressing, there’s nothing stopping this recipe from becoming your new go-to salad.

The secret ingredient in this corn salad recipe is the avocado dressing. Avocado’s creaminess lends itself perfectly to corn’s crunchy texture, coating each and every kernel with a luxurious dressing that adds a sensational flavor and really completes the salad.

An ideal lunch to take to work, just chop and cook everything in advance and then pack in an airtight container. Be sure to store the dressing separately to prevent your salad from becoming soggy. One batch of this recipe should make at least two meals, perhaps more.

Corn Season

Corn is in its peak in summer when the harvest is bountiful and corn is stocked at farmers markets and grocery stores. At your local farmers market, you should be able to find plenty of corn ranging in color from white to purple.

Corn Nutrition

The key to enjoying salads is making sure they are packed with filling ingredients. Luckily, corn is one of those optimal salad toppings. One cup of corn boasts 12 grams of dietary fiber which will leave you satisfied.

This plant-based salad is not lacking in protein, either, thanks to both corn and black beans. Each have about eight grams of protein per ½ cup. Plus, the two taste delicious together! For protein lovers, try adding a few spoonfuls of cooked quinoa, which will boost it even more.

Corn is also an antioxidant food. Yellow corn has a high concentration of carotenoids and blue corn on the other hand, gets its antioxidants from anthocyanins.

Black Bean and Corn Salad Recipe

Organic Corn

Cooking with certified organic corn is highly recommended for this or any recipe. While corn was ranked #49 on the Environmental Working Group’s Dirty Dozen List, meaning its pesticide residue is relatively low, eating non-organic corn is not certain to be safe, as much of it is genetically modified and sprayed with dangerous herbicides and pesticides, which have known negative health effects. Look for organic corn at your supermarket or farmers market.

Black Bean and Corn Salad Recipe with Creamy Avocado Dressing

Black Bean and Corn Salad Recipe

Black Bean and Corn Salad Recipe

Ingredients

  • For the salad:
  • 2 heads of romaine lettuce, washed thoroughly
  • ½ cup corn, removed from ear
  • ¼ cup black beans, drained and rinsed
  • ¼ cup cherry tomatoes, quartered
  • Cilantro for garnish
  • Salt and pepper to taste
  • For the dressing
  • ½ avocado
  • ¼ cup vegan mayonnaise
  • ¼ cup filtered water
  • ¼ cup cilantro, stems removed
  • ½ lime, juiced
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper

Instructions

  1. Bring a salted pot of water to boil. Add corn and boil for 5 minutes, or until fork tender. Drain and let cool for 10 minutes.
  2. Meanwhile, chop the romaine horizontally into thin strips, then chop vertically down the middle. Add romaine to a large bowl. Add corn, black beans, cherry tomatoes, and cilantro, if desired. Toss until thoroughly mixed.
  3. Add avocado, vegan mayonnaise, filtered water, cilantro, lime juice, and spices to a food processor. Process until completely smooth, scraping down as necessary. If a thinner dressing is desired, add water one tablespoon at a time until desired consistency is achieved.
  4. Once ready to serve, pour dressing over salad and toss until salad is thoroughly coated. Season with salt and pepper. Serve immediately and enjoy!

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Related on Organic Authority
4 Fresh Corn Recipes for Meatless Monday
11 Summer Vegan Recipes So Good You’ll Forget Meat Even Exists
Cherry Tomatoes: How to Choose Them, How to Use Them

Images via Karissa Bowers

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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10 Amazing Avocado Recipes To Make Now: Green, Creamy, Totally Delicious

Vegan Avocado Recipes

Put your abundance of avocados to use in one of these drool worthy vegan avocado recipes.

Avocado’s natural creaminess makes it an essential ingredient in every vegan kitchen as there are endless possibilities with this green power food. Its neutral, mild flavor also makes it a great addition to sweet dishes as well as savory ones. Plus, avocados have undeniable health benefits, making them a nutritious food worthy of any meal.

Avocados are rich in healthy fat–great for keeping the skin and hair healthy, and especially essential after enduring the sun’s strong rays during summer. Avocados are also a great source of fiber which keeps you full longer and therefore may prevent overeating.

When selecting your avocados at the market, check to see if they have a slight give. Be gentle, though. A rookie mistake is to poke and prod at a ripe avocado which bruises it and makes it spoil faster. A gentle, slight squeeze around the stem should be plenty to alert you to if it’s ready to be cut yet.

Another trick to finding a ripe avocado is to pull off the stem nub on the smaller end and see what color is below. If it’s a dark green, it’s not ripe yet. If it’s brown, it’s spoiled. But if it’s yellowish-green, it’s ready to go!

No ripe avocados? No problem. Simply buy the least firm avocados you can find as well as a ripe bunch of bananas and stick them together in a paper bag. Seal the bag shut and your avocados should be ripe and ready within two days. The ethylene gas produced by bananas quickens the ripening process.

These vegan avocado recipes are perfect for summer picnics, barbecues, and dinner parties on the patio.

1. Roasted Veggies with Goddess Avocado Dip
Green Goddess Dip with Avocado Recipe

Looking for a way to jazz up the standard party vegetable platter? Add this creamy vegan goddess dip to the mix. Avocado blends with fresh herbs and lemon juice to form the perfect luxuriously smooth dip to pair with veggies.

2. Avocado Hummus Recipe
Vegan Avocado Hummus Recipe
Image of avocado hummus via Shutterstock

Put a colorful twist on hummus with this avocado hummus that’s perfect for serving alongside crackers or spreading on sandwiches. The avocado adds just the creamy touch that every batch of hummus needs.

3. Vegan Nachos Recipe with Sweet Potatoes and Tofu Sour Cream
Sweet Potato Nachos with Avocado Recipe

Avocado’s tender bite complements the crispiness of these baked sweet potato nachos. Plus, its neutral flavor will help balance out the spicy kick of the jalapeno slices.

4. Mint Chocolate Chip and Avocado Ice Cream Recipe
Vegan Avocado Mint Chocolate Chip Ice Cream Recipe
Image of mint chip ice cream via Shutterstock

Avocado gets a sweet touch with vegan mint chocolate chip ice cream recipe. Coconut milk and avocado form the perfect base for dairy-free ice cream, plus the avocado gives it the classic mint color without artificial ingredients.

5. Vegan Guacamole Sweet Potato Skins Recipe
Guacamole Potato Skins RecipeImage of potato skins via I Love Vegan

Potato skins are a classic choice for parties and guests always love them. But this recipe ditches the bacon and sour cream in favor of a delicious guacamole filling that’s far more satisfying.

6. Vegan Chilaquiles Recipe
Vegan Chilaquiles Recipe

This chilaquiles recipe is packed with green goodness. With fresh tomatillos, cilantro, and sliced avocado, this dish has all the elements to make vegan chilaquiles full of flavor.

7. Tropical Avocado Mousse
Tropical Avocado Mousse Recipe
Image of pistachio mousse via Shutterstock

This light and fluffy vegan mousse is whipped up from avocados and coconut milk. You’ll feel like you’re getting to indulge while still maintaining a healthy diet.

8. Healthy Vegan Sweet Potato Taquitos Recipe with Chipotle Mayo
Vegan Taquitos Recipe

Guacamole is essential to just about every Mexican dish. In this vegan recipe for sweet potato taquitos, guacamole and chipotle mayo kick up the heat.

9. Mexican Burrito Bowl Recipe
Vegan Burrito Bowl Recipe

If you’re looking for a healthy summer lunch, this vegan Mexican burrito bowl is exactly what you need. Hearty brown rice and black beans are dressed up with a drizzle of cashew cream and guacamole.

10. Velvety Vegan Chocolate Mousse Recipe
Vegan Chocolate Mousse Recipe
Image of chocolate mousse via Shutterstock

Satisfy those chocolate cravings with this decadent and dreamy chocolate avocado mousse recipe. This silky smooth dessert is the perfect treat to relax with after a long summer day.

Let us know what your favorite vegan recipe using avocado is by tweeting us at @OrganicAuthorit or drop a comment on our Facebook page!

Related on Organic Authority
Fiery Vegan Summer Salad Recipe with Beet Greens and Grilled Peaches
Spiralized Summer Squash Recipe with Tagliatelle, Peas, and Arugula Pesto
5 Light and Easy No-Cook Vegan Summer Recipes (That Aren’t Salads!)

Top image of mashed avocado via Shutterstock

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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The Ultimate Vegan Appetizer Recipe: Roasted Veggies with Goddess Avocado Dip

 

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Vegan Enchiladas: So Good You’ll Come Back For Seconds (and Thirds)!

Vegan Enchiladas with Green Sauce, Cashew Cream, and Cilantro Lime Tofu

You can’t go wrong with serving a classic comforting dish like these vegan enchiladas. With a protein-rich filling, flavorful verde sauce, and creamy cashew cheese, this dish is certain to satisfy a crowd.

Green or “verde” sauce, which is made from tomatillos, is ideal for those who don’t enjoy spicy foods since it’s a much more mild option. It has a subtle kick from jalapeno but not enough to overwhelm the dish. Any mild heat present is counteracted by the cashew cheese’s creaminess.

Tomatillos are in season at the moment so the time is now to make this dish. You can find these husk-wrapped gems at most grocery stores. They are quite easy to cook with and will surprise you with their flavor. They resemble an unripe tomato but taste completely different. They have a tart and almost fruity flavor, which works perfectly in Mexican dishes.

An extra pang of tang is added by the cilantro lime tofu. This herby protein-packed filling is a great substitute for chicken in enchiladas. Marinating it for a couple of hours beforehand ensures the tofu will be anything but bland. So even carnivores will enjoy these vegan enchiladas!

Serve these vegan enchiladas alongside homemade refried beans and margaritas. You won’t be able to resist going back for seconds, or ahem, thirds!

Vegan Enchiladas with Green Sauce, Cashew Cream, and Cilantro Lime Tofu

Vegan Enchiladas Recipe

Ingredients

  • For the sauce:
  • 2 cups vegetable broth
  • 10 tomatillos, de-husked and rinsed
  • 1 jalapeno, sliced and de-seeded
  • 2 garlic cloves
  • ½ lime, juiced
  • ½ teaspoon sea salt
  • For the cashew cream:
  • ½ cup raw cashews, soaked for 8 hours and drained
  • ¾ cup unsweetened almond milk
  • ½ lemon, juiced
  • For the filling:
  • 14 oz firm tofu, drained and pressed
  • 1 lime, juiced
  • ½ cup vegetable broth
  • ¼ cup cilantro, minced
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon coriander
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons sunflower oil
  • For assembling:
  • 12 corn tortillas
  • 1 tablespoon sunflower oil
  • 1 avocado sliced
  • Cilantro for garnish

Instructions

  1. To make the filling, crumble the tofu into small pieces and place into a large bowl. Add the vegetable broth, lime juice, spices, and cilantro. Mix well and cover the bowl. Place in the refrigerator to marinate for at least 2 hours.
  2. To make the sauce, slice the tomatillos in half and place into a large pot. Add the sliced jalapeno, garlic cloves, vegetable broth, and sea salt. Heat over medium-high heat and bring to a simmer. Cook for 12-15 minutes, until all are softened.
  3. Using a ladle, transfer the tomatillos, jalapeno, garlic, and vegetable broth from the pot and pour into the blender. Blend until smooth. Set aside.
  4. Heat the oil in a large skillet over medium heat. Add the onion and saute for about four minutes, or until softened. Add the bell pepper and saute for an additional five minutes.
  5. Remove tofu from the refrigerator and drain any excess marinade. Add the tofu to the skillet with the onion and peppers and sauté for ten minutes, stirring occasionally. Remove from heat.
  6. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13×9 baking dish with oil. Spread a thin layer of green sauce in the bottom of the baking dish. Heat the tortillas in a skillet over medium-low heat. Fill each tortilla with a spoonful of tofu filling, a drizzle of green sauce, and roll tightly. Place in the pan. Repeat with all tortillas. Cover the enchiladas with the rest of the green sauce and drizzle with cashew cream.
  7. Bake for 20 minutes. Remove from the oven and let cool for five minutes. Top with sliced avocado, cilantro, and additional cashew cream if desired. Enjoy!

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Related on Organic Authority
How To Make Tortillas From Scratch: A Healthy Mexican Recipe
4 Vegetarian Mexican Recipes to Make Meatless Monday a Fiesta!
Plant of the Month: 5 FAQ’s About Harvesting Tomatillos

Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Slow-Cooker Pork With Potatoes and Mustard Greens

Andrew Purcell, Carrie Purcell
Makes 4 Servings
Ingredients
  • 1pound boneless pork butt, fat trimmed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pumpkin pie spice (or cinnamon)
  • Salt
  • Pepper
  • 1 medium orange, juiced
  • 1 medium apple, cored and chopped
  • 2tablespoons maple syrup
  • 2pounds red bliss potatoes
  • 8 cups chopped mustard greens
  • 1 medium avocado
Directions
  1. Season pork on all sides with cumin, pumpkin pie spice, and salt and pepper. Place in a slow cooker and add orange juice, apple, and maple syrup. Cover and cook 3 hours on high.
  2. Add potatoes, cover, and cook another 2 hours on high.
  3. In the last 20 minutes of cooking, add mustard greens.

Nutrition Per Serving

499 calories
19 g fat (5 g saturated)
60 g carbs
17 g sugar
11 g fiber
28 g protein

Keywords

pork, cumin, pumpkin pie spice, orange, apple, maple syrup, potatoes, mustard greens, avocado, selfstarter, dinner, lunch, slow cooker, gluten free, egg free, nut free

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