Print
Summer Corn and Watermelon Salad with Smoky Dressing
A beautiful contrast of tender, bitter greens, crunchy and sweet summer vegetables and watermelon, and a tangy and smoky dressing.
Total Time 15 minutes
Servings 1 large salad
Ingredients
For the pickled red onion
- Red onion, thinly sliced, as desired
- Raw apple cider vinegar, as needed
- Water, as needed
- Pinch Celtic sea salt
For the dressing
- Raw apple cider vinegar, as desired
- Coconut aminos, as desired
- Water, as needed
- Spices - chili powder, ground cumin, turmeric, garlic powder
- Kelp granules and/or Celtic sea salt
For the salad
- Mustard greens and lettuce chopped
- 1 medium zucchini or yellow squash, thinly sliced, organic preferred
- 1/4 large watermelon, thinly sliced
- 1-2 organic raw corn on the cob, shaved off
- 1/2 - 1 large avocado, sliced
Instructions
For the pickled red onion
-
Place as many onions as desired in a bowl. Pour in the vinegar until it reaches about halfway up the onions. Fill the rest with water and add salt.
-
Mix the onions and liquid together until broken up. The majority should be fully submerged, but the onions will release water so they do not have to be completely. Refrigerate at least 10-15 minutes and will last at least a week if kept in the fridge.
For the dressing
-
Mix together equal parts raw apple cider vinegar, coconut aminos, and water. Add desired amount of spices, starting with about 1 teaspoon each and adding additional based desired smoky flavor. Finish with a sprinkle of kelp granules and salt.
For the salad
-
Use as much greens and sliced vegetables, to desired shape and thickness, as you'd like. Begin building your salad by first laying down your greens. Layer the zucchini, watermelon, and corn. Feel free to use more or less of these than specified.
-
Finish with avocado slices, pickled onions, and dressing. Serve and enjoy!
Recipe Notes
Use whichever greens you can find most fresh, however something with a peppery bite is the perfect contrast to the sweet.