Run to the farm stand and get the last of the corn for the season so you can make this deliciously light, bright & nourishing salad!
Ingredients
Salad
1-5 oz container organic arugula
2 ears of corn
1-8 oz containter shiitake mushrooms-sliced
1 tbsp coconut aminos
2 tsp balsamic vinegar
Salt & pepper to taste
Dressing
2 tbsp extra-virgin olive oil
4 tbsp white balsamic vinegar
½ tsp honey
Salt & pepper to taste
Directions
1. Clean off ears of corn and add to grill, grilling for about 5 minutes on each side
2. Add coconut aminos and balsamic vinegar to frying pan over medium heat
3. Add shiitake mushrooms and sauté for 10 minutes
4. In the meantime, add dressing ingredients to small bowl & whisk together until evenly combined
5. Using a knife, remove grilled corn kernels from the cob
6. Add arugula to a large serving bowl along with shiitake mushrooms and corn kernels
7. Add dressing to salad, toss together and ENJOY!
Feeds ~3
