"I'm sharing my favorite healthy summer lunch today that uses seasonal produce and is simple in prep! This salad is so easy, it's kind of like a summer take on whatever is in the fridge. In the hotter months I crave super hydrating and light foods - with lots of flavor. This recipe definitely hits the spot!"
Celene Gee is back in the kitchen with an all-new #CeleneCuisine! Keep reading for your new go-to summer lunch that's perfect for sharing.
What You'll Need:
- Organic cherry tomatoes (I like a mix of red and orange for sweetness and beautiful color in the salad)
- 1 or 2 cans of organic heart of palm
- 2 - 3 husks of organic corn
- Fresh garlic
- Fresh basil
- Olive oil
- Black pepper
- Pomegranate seeds
How To Make:
Step One: boil corn until desired softness (I like a firmer corn with a bit of a bite, not overcooked); rinse and cool.
Step Two: chop tomatoes and add 2 tablespoons of olive oil, black pepper, chopped basil and finely chopped garlic; mix this together (this is also an easy simple bruschetta recipe!)
Step Three: rinse and chop heart of palm.
Step Four: slice corn off the cob.
Step Five: add corn and heart of palm into tomato mix, stir gently with big spoon.
Step Six: add extra sliced basil, black pepper, lime juice.
Step Seven: sprinkle with pomegranate seeds.
Voila! enjoy! You can also add in some chopped cucumber, olives, radishes, or any of your favorite fresh veggies.
More On The Gee Edit Blog: #CeleneCuisine Edition
Looking for breakfast inspiration? Read Celene's healthy, beautifying breakfast smoothie recipe here.