Blueberry Lime Corn Detox Salad Recipe

Last week, once I saw the very first of this summer corn popping up in the current market, I could not wait to buy it and bring it home and throw it to the grill. In my enthusiasm, I purchased way too much, but ended up with the leftover grilled corn to create this awesome Detox Blueberry Corn Salad and we could not have enjoyed it more. In addition to the inclusion of this honey lime dressing, it is just what you would like to consume all summertime. Ideal for relaxing, summer parties, or a simple weeknight side dish. And also the leftovers make a fantastic addition to sandwiches, salads, and as a dinner for broiled meats.

Though I really like the flavor of grilled corn in this recipe, then you might also use boiled corn or perhaps utilize raw corn from the salad when it is particularly sweet. And in the event that you can not locate any fantastic new corn, defrosted frozen corn may be great rack in. And though I have not attempted it however, I envision strawberries would get the job done also.

• To get a vegetarian version of the salad, then use agave rather than honey.
• To change up the tastes, look at using fresh basil rather than the cilantro. It provides a very delicious herbal component to the salad that is Tough to conquer
• Honey: As honey is a most important taste is that this recipe, so the honey that you employ will make a large difference, so choose wisely. Ideally you may want to look for a organic honey that has not been overly filtered and does not have a great deal other additional sweetening agent.
• For cooking beans, I have a tendency to reach for orange blossom honey because I really like the citrus undertones however any yummy, organic honey will get the job done.

Blueberries and Corn Detox Salad Recipe

Time Needed To Prepare: 30-40 minutes

Ingredients

2 corn on the cob
▢200 g blueberries
▢1 small cucumber
▢1/2 red onion
▢Coriander
Dressing ingredients
▢3 tablespoons lime juice
▢1 tbsp olive oil
▢2 tsp honey
▢Salt
▢Pepper
Preparation
Put corn on the cob in a pot of boiling salted water and cook for 15-20 minutes.
Wash blueberries, cut cucumber in half lengthwise and slice. Chop onion into small pieces.
Mix dressing from olive oil, lime juice, honey, salt and pepper.
Mix all ingredients in a bowl. Garnish with cilantro.
You should have
Pot
Nutritional values per serving
Calories: 66kcal
Carbohydrates: 16g
Protein: 1g
Fat: 1g

Remember to prepare this dish in advance the flavors really only come together after being refrigerated for up to 24 hours. Salt and pepper to taste, enjoy! For more super healthy recipes click here