The Indian healing system known as Ayurveda recommends that our meals be balanced among the Six Tastes. This recipe includes all six, uses some of the fresh produce abundant this month, and is delicious! The six tastes and how they are included in this recipe:
Sweet: raw sweet corn
Astringent: fresh thyme leaves and cilantro
Pungent: shallots, jalapenos and scallions
Sour: lime juice
Bitter: watercress
Salty: Salt!
Ingredients:
1/4 cup avocado oil, plus 1 TB, divided use
3 cups fresh corn kernels (from 4 ears)
2 tsp. fresh thyme leaves
2 TB finely diced shallots
2 TB seeded, finely diced jalapenos
1/4 cup freshly squeezed lime juice
1/2 pound zucchini or yellow squash (or yellow zucchini!) this is about an average size squash
2 ripe avocados, halved, pitted, and peeled
2 scallions, trimmed, white and green parts thinly sliced
1/4 cup chopped fresh cilantro
1 bunch watercress, cleaned, tough stems removed
Himalayan salt and freshly ground black pepper
1.In a large bowl, add 1 TB of avocado oil to the corn kernels, along with thyme, 1 tsp. salt, and 1/4 tsp. black pepper.
2.Make the vinagrette: In a small bowl, combine the shallots, jalapenos, lime juice, and 1/2 tsp. salt. Let sit for 5 minutes, then whisk in 1/4 cup avocado oil.
3.Thinly slice the squash on a diagonal on a mandoline. Slice the avocado halves lengthwise into 1/4 inch slices; season with salt and pepper.
4.Add the squash, scallions, cilantro, and vinagrette to the bowl of corn. Gently toss in the watercress. Divide half the corn salad between four plates. Divide avocado wedges among the plates, then top with the remaining corn salad.
2.Make the vinagrette: In a small bowl, combine the shallots, jalapenos, lime juice, and 1/2 tsp. salt. Let sit for 5 minutes, then whisk in 1/4 cup avocado oil.
3.Thinly slice the squash on a diagonal on a mandoline. Slice the avocado halves lengthwise into 1/4 inch slices; season with salt and pepper.
4.Add the squash, scallions, cilantro, and vinagrette to the bowl of corn. Gently toss in the watercress. Divide half the corn salad between four plates. Divide avocado wedges among the plates, then top with the remaining corn salad.
This makes a great lunch on a hot day. Hint: If you are not using all the salad at once, don’t cut all the avocado right away. Wait until ready to serve.
