Summer Fresh Avocado Salad
(Elaine Brisbois, Holistic Nutritionist)

Forget turning on the hot oven in these warm summer
months! This is the perfect time of year to introduce more
nutrient and enzyme-rich raw food into our diets while
cutting back on the cooked stuff.
This salad eats like a meal but won’t weigh you down.
The raw corn adds a sweet and water-rich crunch, while
the avocado adds some density that will surely satisfy
most appetites. With a simple lemon (or lime) juice
dressing, chopped cilantro and a touch of salsa, this salad
is reminiscent of the flavours of Mexico and will leave you
feeling energized.

Ingredients:
 Small head of red leaf lettuce chopped (you can
substitute romaine, arugula, spring mix or a
combination of your choosing)
 1-2 spring onions chopped
 1-2 vine ripened tomatoes
 Small bunch of cilantro chopped
 Raw, sweet corn cut off the cob (preferably organic
to avoid GMOs)
 1 small avocado chopped (pit and peel removed)
 Dressing: combine the juice of 1 lemon (or 2 limes)
with ½ tsp of minced garlic + ½ tsp of raw honey
 Sea salt to taste
 1 tbsp of salsa (optional)
 Throw in any other fresh veggies you desire!

Method: Place all ingredients in a large bowl and top with
chopped avocado and lemon dressing. Run a knife or fork
through the salad to really spread the avocado and mix
all the ingredients together. Top with salsa for an added
kick. If you’re craving something a little heavier top with a
quarter cup of black beans.

Health Tip: Aim to make a large veggie-centric salad the
focal point of one of your daily meals!