By “raw” we mean raw food, of course, though this dish, first among many we will be profiling in the weeks to come, are so refined, so exquisitely flavorful that their effect on the palate is anything but raw.
Through years of experience as a certified raw food chef and teacher, Becca King Reed has perfected her raw creations into gustatory gems. Becca is a graduate of Living Light Culinary Institute, the only raw, vegan culinary school licensed by the state of California as a private post-secondary school.
Working from her Aptos kitchen, Becca makes a wide assortment of sweet and savory items, which she is eager to share with students in small classes: how to achieve maximum taste with dairy free, gluten free, sugar free, heart healthy, anti-inflammatory food.
Since corn and tomatoes are in season, I wanted to try her easy-to-assemble summer corn salad. There’s just a hint of cilantro—which I always omit from recipes—giving the dish a wee kick. “The secret with cilantro is very finely mincing before adding it to the other ingredients,” Becca reveals. “Those large chunks of cilantro are not for everyone.” This is the first time I’ve ever enjoyed cilantro in a dish:
Summer Corn Salad
yield: 4-6 servings
5 ears of corn, kernels removed
1 red bell pepper, chopped
1 RIPE avocado, diced
¼ cup red onion, diced
1 cup loosely packed cilantro, finely minced
1 clove garlic, minced
1 Tbsp olive oil
1 lime, juiced
Place the first five ingredients into a bowl and toss.
Place the last three into a jar and shake vigorously.
Pour latter over former and allow to combine for at least an hour…the more the lime and oil soak into the avocado, the creamier the result.
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