It was the end of the week, and I hadn’t gone grocery shopping, plus I had little in my refrig to eat. So, I decided to make this very simple but tasty salad for lunch. I placed the corn salad in a mold and let it setup in the refrigerator for about an hour – that’s what gives it the shape. The Mana bread is not 100% raw, but close enough to it that it’s acceptable. You kind find Mana bread at Whole Foods and other natural grocery stores, in the frozen section. I like spreading coconut butter on the bread for added flavor. Well, try it for yourself.
for the salad.
Corn kernels from one ear of corn
1 avocado (peeled, stoned, and chopped)
1 Roma tomato (chopped)
garlic and sea salt to taste
cayenne pepper to taste
slices of Mana bread (I used date and fruit Mana bread)
Mix all the salad ingredients together and place in a mold. Refrigerate until ready to serve, at least one hour. Place a handful of spinach or more on top of a plate nicely arranged. Release salad from mold, and pour ontop of bed of spinach – forming a shape. Serve with slices of Mana bread. That’s it! Super simple! 🙂