Ingredients
Spring or filtered water
2 ears sweet corn (or 2 cups frozen corn, steamed)
1 teaspoon ume plum vinegar (or large pinch sea salt)
Juice of 1/2 lime (or lemon)
1 tablespoon extra-virgin olive oil
Sea salt and black pepper, to taste
1 cucumber, peeled and diced
1 cup baby tomatoes, sliced in half
1 large avocado, cubed
2 scallions, thinly sliced
up to 3 cups baby arugula
Handful fresh cilantro, basil, parsley, or mint (or a combination), chopped
Instructions
Add about an inch of water to a large skillet or soup pot with a lid, add corn, place lid on, and bring up to a boil. When steam comes out from the sides of the lid, turn heat to low and steam for 2-3 minutes, turning corn once with tongs to cook evenly. Take corn out of the pan and let cool on a plate. When cool enough to handle, slice kernels off the cob.
In a large bowl, whisk together ume plum vinegar, lemon juice, olive oil, and a few grinds black pepper. Add steamed corn, cucumber, avocado, and scallions. Gently toss together so dressing coats all of the vegetables. Gently fold in baby arugula and fresh herbs.
Serve immediately.
Notes
- Substitute red bell pepper for the cucumber
- Substitute 1 cup drained, rinsed black beans and 1/2 teaspoon cumin powder for the baby arugula
