Serves 2 (generously)

I am obsessed with my local farms. I pass 2 on my drive home from work, and I love picking up whatever they have and using that as my inspiration for dinner. It’s why I love living all the way out here in the sticks.

I usually exercise self-restraint and wait for corn to be in season here (which is actually July/August) but the farms stocked it for Memorial Day weekend and I couldn’t help myself. I have never combined corn and asparagus before since their seasons are so different, but boy was it a tasty combo! You can totally use frozen corn if you can’t find fresh. And as for it being substantial enough to stand along as a meal, I can tell you that it is super filling, and perfect for a spring dinner!

Health highlight of sunflower seeds: I love sunflower seeds because they are yummy and a little lower in calories than most nuts. They also have some fantastic nutrients!! Sunflower seeds are a good source of compounds that are effective at lowering cholesterol. They are also a good source of potassium which is necessary for optimal organ function. Sunflower seeds are a very good source of Vitamin E which is a powerful antioxidant that does a ton of awesome things in your body including reducing risk of heart disease, helping prevent cancer, regulating other nutrients, helping to form red blood cells, and lots more. Pretty fantastic stuff for such a small package!!

 

Salad Ingredients:

4 ears Corn (or 2 cups of frozen corn) cut off the cob
1 bunch Asparagus – sliced into half inch pieces
1 teaspoon Canola or olive oil
1 head Lettuce (any kind you like) chopped roughly
1 pint Cherry Tomatoes
½ cup Sunflower Seeds

 

Dressing Ingredients:

¼ cup fresh Parsley – chopped
½ tsp Dijon Mustard
¼ cup Balsamic Vinegar
2 tablespoons EV Olive Oil
Salt and Pepper (to taste)

 

Easy Instructions:

  • Cook the corn and asparagus in the oil until the asparagus is tender
  • Set aside to cool
  • Combine dressing ingredients by whisking, shaking, or blending them
  • In a large bowl add the lettuce, tomatoes, sunflower seeds, corn/asparagus combo
  • Pour over the dressing (you can add as much or as little as you like)
  • Toss and Serve!!!

Detailed Instructions:

  • In a large pan add the oil and put the pan on a medium heat
  • Add the corn and asparagus
  • Cook the corn and asparagus in the oil until the asparagus is tender
  • Set aside to cool
  • Combine dressing ingredients by whisking, shaking, or blending them (I just threw everything into the blender because I thought it was easiest, but I also like to put everything in a jar and shake it up well or whisk it up in a bowl. Any way you like would work!)
  • In a large bowl add the lettuce, tomatoes, sunflower seeds, corn/asparagus combo
  • Pour over the dressing (you can add as much or as little as you like)
  • Taste for seasoning, add salt and pepper to taste
  • Toss and Serve!!!

 

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