Green Sunshine Avocado Corn Salad


  • 4-6 leaves Kale
  • 2 medium Carrots
  • Cilantro (small bunch)
  • Parsley (small bunch)
  • 1 Avocado
  • 1 Corn (fresh raw) or 1 cup defrosted corn (uncooked)
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Raisins
  • Black pepper
  • Sumac

We’re always inventing new salads as they are the main focus of every meal in our house. This salad is vegan/vegetarian, dairy free, egg free and wheat/gluten free. Here’s what you do:

Rinse and trim kale, cilantro, parsley and carrots. Add to food processor and pulse or chop finely. Cut avocado in half and remove pit. Slice in a grid pattern to create cubes. (A soft yet firm avocado is best for this salad since it will not turn to cream when mixed with the other ingredients).

Cut corn away from cob and add to bowl. Drizzle with vinegar and season with pepper and sumac to taste. This is a refreshingly sweet and satiating salad that is perfect for summer!

*This recipe is vegan/vegetarian, dairy free, gluten free and egg free.