Yoga Journal USA – June 2017

34

june 2017

yogajournal.com

charred-corn and

avocado salad with

chile-lime dressing

SERVES 6

Inspired by a Mexican salsa, this

salad goes great with anything

grilled. Lightly blackening the corn

transforms bland kernels into cara-

melized nuggets reminiscent of

homemade popcorn, imparting

a sweet, nutty flavor. Tip: Before

squeezing the limes, put them in

the microwave for 15–20 seconds

for easier juicing.

4 cobs corn, husks and silk

removed

5 scallions or ⅓ cup red onion,

finely diced

1 can (14 oz) black beans, drained

and rinsed

½ pint cherry tomatoes, halved

1 red or yellow bell pepper,

cut into ½-inch dice

1 avocado, sliced

1 small bunch cilantro, roughly

chopped

⅓ cup fresh lime juice, from

3 to 4 limes

⅓ cup extra virgin olive oil

1 garlic clove, roughly chopped

(optional)

½ tsp dried oregano

½ tsp ground cumin

¼ jalapeño or other chile, seeded

and finely chopped

½ tsp salt

Heat broiler to medium-hot. Broil

corn on the rack, turning frequently

so the kernels don’t blacken to blis-

tering, 12–15 minutes. Their color

should be a rich brown with a few

black tinges. Let cool. Soak scallions

in a bowl of cold water to reduce

their strength, 10 minutes; drain.

Cut kernels off cobs, breaking up

any that are stuck together. Transfer

corn to a serving bowl and add scal-

lions, beans, tomatoes, bell pepper,

avocado, and cilantro.

Combine remaining ingredients

in a bowl; season with freshly

ground black pepper. Taste and

adjust the seasoning as necessary.

Dress, toss, and serve.

NUTRITIONAL INFO295 calories per

serving, 19 g fat (3 g saturated), 31 g carbs,

5 g fiber, 7 g protein, 323 mg sodium

Through teaching at their cooking

school, La Cucina Caldesi, in London,

the Caldesis have developed a simple

set of questions for students to ask

themselves when crafting a salad. Use

these guidelines often, and they’ll

soon become instinctive as they help

you to create unique, beautiful dishes.

Do I have varying textures? Do I

have something soft, chewy, crunchy,

wet, and dry?

Would color help? Do I need ber-

ries, grated carrot, tomatoes, or edible

flowers from the garden?

For more zing, what about herbs

such as mint, parsley, and cilantro?

Should I add something creamy like

a dip, Greek yogurt, or sour cream?

Do I have a balance of sweet and

sour? Is my dressing too sweet or too

acidic? Taste it and see. Lemon will

negate too much salt or sugar, while

sugar alternatives like maple syrup will

calm acidic flavors.

Do I need a little mustard, garlic,

or chile to give the salad some heat on

a cold day, or to fire up bland beans?

If the salad is intended for a main

meal, does it include protein, carbohy-

drates, and fat?

Finally, how does it look? All salads

look and taste better finished with a

twist of ground black pepper.

MAKE

SALAD

THE PERFECT