It’s been a while but I’m back this time to stay. Some other projects have gotten in the way of posting but I have still been going hard in the kitchen. If you ever miss me so very much, you can always find me on Instagram where I tend to post almost daily. The recipes I post on there generally lean more towards “guild lines” than step-by-step instruction but a little quick and dirty can be good every now and again, too!
I seriously love this summery salad. It’s pretty versatile, too. You can opt NOT to serve it over a bed of arugula and simply place it in a bowl along side of some salty tortilla chips and cocktails. It makes great use of any leftover corn. It’s also a really nice compliment to grilled chicken or fish and especially perfect with seared scallops. Or go totally luxe and add some jumbo lump crab.
The coconut vinaigrette is delicious. It’s fresh, light, vegan and dairy free, all of which make it a very welcome guest on your table. Use it in this kale salad in place of the called for dressing for little coco-nutty twist.
arugula, corn + avocado salad with coconut vinaigrette
In a large salad bowl:
4 c of arugula
In a cast iron skillet:
1/2 c corn kernels
1/4 c sliced almonds
1-2 bird chilies or 1 jalapeño, seeded and diced
1/4 c unsweetened coconut flakes
1/2 of your favorite chili powder mix (I’m obsessed with this) *optional
1 T coconut oil
2 avocados, diced
Heat the pan and oil. Add the corn, diced chilies, and chili powder, if using, stirring often until slightly toasted.
Add the coconut flakes and almonds, giving the pan a few good shakes. Don’t walk away at this (or any point, really) because the coconut and almonds cook very quickly and things could get ugly.
Season with some salt, pepper and finish with a squeeze of lime. Add in the avocados, cilantro and toss with some of the dressing.
In a high-speed blender:
1 can full-fat coconut milk
1 clove of garlic
juice and zest from a lime
1/4 c Thai or regular basil
1 T maple syrup
1 T rice wine vinegar
1 T toasted sesame oil
salt to taste
Blend together until smooth.
It will keep in a sealed glass jar for up to two weeks.
Layer the corn, coconut and avocado mixture over the arugula and serve immediately.