Up next on the menu! Found this online when I googled “fruit and veggie” salad. The cukes and zucchini are new to me, but I figured what the heck! When I made it, I found out that I didn’t like avocado, so I made a substitution. I also reduced the olive oil and added Truvia to taste.
ENSALADA DE CORPUS CHRISTI
(Corpus Christi Salad)
The feast of Corpus Christi falls on a Thursday between May 20th and June 20th. This beautiful, unusual salad is served during the fiesta with an assortment of fruits and vegetables that are then at their peak.
- l cup fresh corn kernels
- l medium-small zucchini, finely diced
- l small cucumber, finely diced
- l pear (I used Bartlett), peeled and finely diced
- l firm, sweet peach, peeled and finely diced (used frozen)
- l cup blueberries
- Seeds of l pomegranate (1-2 cups)
2 small avocados (preferably black-skinned Hass variety), peeled, finely dicedSubstituted 1 package of fresh mango, chopped l/4 cupSplash of olive oil
- Juice of 3 limes
l teaspoon salt, orTruvia sweetner (you could use sugar or other sweetner) to taste
Combine all the diced fruits and vegetables in large salad bowl. In small bowl, whisk together olive oil and lime juice with salt to taste. Pour dressing over salad ingredients and toss thoroughly. Serve at once.
Serves 6 – 8.