Temperatures are rising and my recent visit to the farmers’ market was a delight. So many fresh vegetables and fruits that I had been waiting for so long started showing up. Just walking across the open air market, passing by the stands, smelling the aromas of awesome freshness raised my spirits. It did not surprise me too much then that I ended up going home with a basket full of fruits and vegetables.
When I returned home, I didn’t have much time but still wanted to eat something healthy. I remembered all these vibrant bowls full of veggies and fruits that I had seen coming from a lot of people. I decided that it was my turn now to come up with my own salad bowl.
OK, here was my green salad. Because I had bought so beautiful blueberries, they just had to go in. Same for the corn cobs. Quickly seeded and added to the bowl. It’s so easy to have something good.
Looking for ways to spice the bowl up a bit, I roasted vegan sausage slices and some cashews. Both got mixed into the salad, together with a simple dressing whisked together from olive oil, vinegar, salt and pepper. I decided to have an awesome gluten-free bagel with vegan butter spread on top. In less than 10 minutes, this Blueberry & Corn Salad was done and I enjoyed it very much!
Now it’s your turn to enjoy the easiest and fastest salad I ever made!Print
- 12 oz (360 g) vegan sausage
- 8 oz (250 g) blueberries
- green lettuce of choice
- 1 small cucumber
- 1 tomato
- 2 cobs of corn or 15 oz (400 g) can organic corn
- 1/2 cup (65 g) nuts
- 2 Tbs apple cider vinegar
- 1 Tbs olive oil
- salt, pepper to taste
- fresh chives
- Cut the vegan sausage in slices and roast with a bit of olive oil.
- Wash all salad ingredients and mix.
- Combine vinegar, oil, salt and pepper. Mix with the salad.
- Sprinkle with fresh chives and enjoy.