Raw sweet corn and asparagus salad
Discover the perfect mix of flavors with this fresh raw sweet corn and asparagus salad. A delightful and zesty combination that will tantalize your taste buds.
Ingredients:
- 2 to 3 ears sweet corn (I used red corn)
- 1 large bunch of asparagus
- 2 to 3 tablespoons olive oil
- Juice of 1/2 a lemon
- 3 to 4 scallions, thinly sliced
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Instructions:
- Remove the corn kernels from the cobs and transfer them to a bowl. Peel the outer skin from the asparagus using a peeler. Secure the asparagus on your working surface and peel off thin layers until you reach the white inner part. Repeat the process on the other side. Add all the shaved asparagus into the bowl with the corn.
- Mix the vegetables with olive oil, lemon juice, scallions, salt, and pepper. Taste the mixture, adjust the seasonings as needed, and then serve. It's possible to prepare this dish in advance and store it in an airtight container in the refrigerator for up to 24 hours.
Summary:
- Calories: 602 kcal
- Fat: 38 g
- Protein: 16 g
- Carbs: 66 g
- Potassium: 1455 mg
- Magnesium: 147 mg