Corn and Feta Cucumber Salad | Evergreen Wellness® (Video Recipe)
Evergreen Wellness® Nutrition Coach Dani Spies has a corn and feta cucumber salad she can’t wait to show you today.
The following is a transcript of the video:
Hey, guys, it’s Dani. Now when my husband and I were living in California. There was a restaurant right down the street from us – Bandeiras – that we used to go to all of the time.
Now the first thing we’re going to do is slice up our cucumbers. You’re going to need about eight Persian cucumbers. And remember, the Persian cucumbers are these little guys. They have no seeds inside, and they’re super crunchy. So we’re just going to get those sliced up and into a nice big bowl.
Okay. So, once you’ve got all the cucumbers in the bowl, you’re going to toss in half of a thinly sliced green pepper. A couple tablespoons of thinly-sliced red onion, and you want to get them as thin as you possibly can.
And then I have corn from one cob of corn that I sliced right off the ear.
So this is going to go into the salad raw. But, if you didn’t have fresh corn, you could, in a pinch, use some frozen corn or even canned corn if you needed to. Then we’ve got a quarter cup of hacked Kalamata olives. One diced up Avocado.
Now for this recipe, you’re going to want an avocado that is just turning ripe. So, you still want it to be pretty firm. And a great tip guys when you’re buying your avocados, is this. You see this little belly button right at the top of the avocado. If you just pop it up and peek underneath it, the color that you see there is going to tell you what’s going on with your avocado. So if it’s a nice bright rich vibrant green, you know you’ve got a beautiful avocado. And if it’s brown and muddy, Not so much. You can leave that guy at the grocery store.
Okay, then I’ve got one ounce of fresh feta cheese that we’re going to crumble over the salad. And if you can buy your feta in the block and then crumble it yourself, you’re always going to get better flavor. Perfect. Now, I’m going to set this aside and we are going to work on the dressing.
Now to make the dressing all you need to do is combine two tablespoons of fresh squeezed lime juice. One tablespoon of extra virgin olive oil. A teaspoon of honey, that just helps to round out the flavors of it. One clove of crushed garlic, kiss of salt, kiss of black pepper, grab that fork, and just whisk everything together.
Then you’re going to take that dressing and just drizzle it right over the salad, and then grab a nice big spoon and gently toss it all together.
Mmm. Get that really, really crunchy cucumber with the creamy avocado and then the fresh pop of that corn. You guys have got to try this one. It is screaming with flavor. This salad would be a hit at any summer cookout, I promise you.
Thanks so much for watching. I’m Dani Spies, and I will see you next time with some more clean and deliciousness.
Corn and Feta Salad – Ingredients
8 Persian cucumbers (sliced)
1/2 green pepper (thinly sliced)
2 Tbsp. red onion (thinly sliced)
1 corn cob, with corn sliced right off the ear (frozen or canned corn optional)
1/4 cup Kalamata olives (hacked)
1 avocado (diced)
1 oz. fresh feta cheese
Dressing – Ingredients
2 Tbsp. fresh squeeze lime juice
1 Tbsp. extra virgin olive oil
1 tsp. honey
1 clove crushed garlic
Kiss of salt and pepper
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Disclaimer: This content is for informational purposes only and it is not meant to be relied on as medical advice, diagnosis, or treatment. Consult your physician before starting any exercise or dietary program or taking any other action respecting your health. In case of a medical emergency, call 911.