Summer is the easiest time of year for whipping up quick salads because there is so much seasonal produce that tastes perfect raw. In this recipe, the only part that is cooked is the corn, which is briefly sautéed in coconut oil, but the rest if just raw greens, red onion, heirlooms and pepitas. It's tossed with one of my favorite summer dressings, fresh basil avocado cream- YUM!

Ingredients:

Raw pepitas
Raw corn off the cob
1 Red onion
Greens of choice
Mini heirloom tomatoes
1 Avocado
Coconut oil
Avocado oil (olive oil or any dressing friendly oil will do)
Salt/pepper
Fresh basil
1 Lemon or lime
1-2 Garlic cloves

Method:

Sautée corn with coconut oil, salt and pepper on medium/low heat for 5-10 minutes. You want it to still be crunchy, but just slightly cooked.
Thinly slice red onion by chopping onion in half, then half again. Carefully slice thin half moons.
Cut the tomatoes in halves
Follow my recipe for Avocado Cream as the dressing
Toss all ingredients together in a large bowl

CLICK HERE FOR BASIL AVOCADO CREAM RECIPE

Corn, coconut oil, salt and pepper- you're only step of "cooking" in this recipe!

No summer salad is complete without some sort of heirloom tomato when available

Summertime is my favorite time of year for easy throw together plant-based meals filled with seasonal, fresh produce. The base of this nutrient packed, hearty yet light bowl is spinach, millet, tomatoes and avocado. It can be majorly upgraded with the grilled vegetables and my new favorite immunity boosting superfood, Brazil nuts to add a crunch. Try the base as a quick lunch or side and the final version as the star of your next grill out.

Grilled veggies and Brazil nuts add extra protein and heartiness making this the perfect main course for a backyard grill out

Ingredients:

Millet
Avocado
Spinach or arugula
Heriloom tomato(s)
Mint
Basil
Olive Oil
Salt/pepper
Lemon
Garlic clove
Optional : Veggies to grill (squash, zucchini and/or asparagus)
Optional: Brazil Nuts

Method:

Prepare the millet
Make dressing by combining mint, basil, juice and zest of a lemon and garlic clove in food processor. Drizzle olive oil in while pulsing until emulsified.
Optional: cut up and marinate the tomato in some of the dressing in the fridge for an hour
Combine greens, millet, dressing, tomato and cut up avocado
Upgrade (requires double the dressing): cut the squash and zucchini lengthwise and in 3 inch pieces and snap the bottoms off of the asparagus. Grill using the dressing as a marinade. After grilling, slice them up and add to the bowl!
Chop up whole, raw Brazil Nuts to toss in and sprinkle atop
Garnish with extra pieces of basil and mint

Raw Brazil nuts add protein, immunity boosting properties and crunch