Mexican Roasted Corn Salad with Avocado + Salad Samurai Cookbook Review & Giveaway

July 7, 2014

in Reviews & Giveaways, Soups, Salads & Sides

Mexican Roasted Corn Salad with Avocado + Salad Samurai Cookbook Review & Giveaway | picklesnhoney.com

If you’ve been reading my posts for a while or following me on instagram, you know how much I love to read. One of my favorite ways to relax is to settle in with the latest book on nutrition, food policy, natural beauty, and especially, cookbooks. I treat cookbooks as I do other books, which is to say that I pour over every page and imagine making each meal – how the flavors will pair together, how it will make my kitchen smell, how the food will make me feel. The thing is, I rarely actually cook from them, because it’s more of a mediation and source of inspiration for me.

I was in my neighborhood book store the other day, perusing the vegan and vegetarian section as I usually do, but it was a little crowded. So while I was waiting for the people around me to move along, I started listening to what they were saying about each book they picked up, and it was fascinating. Some were “too complicated” or required “too many ingredients”, but several people at one point or another picked up Terry Hope Romero’s latest cookbook, Salad Samurai, and spent a solid several minutes flipping through the pages, and all I could hear were “ooooooh”s and “ahhhhh”s and “that sounds so good”s. Having already received my review copy, I wanted to quietly tell them, “Good choice! That’s a really great one.” but instead I just smiled to myself.

Salad Samurai is one of the few cookbooks I will be cooking from and not just reading. Similar to Romero’s previous book, Veganomicon (co-authored with Isa Chandra Moscowitz, most recently of Isa Does It fame), you will want to make every single recipe. The ingredient combinations are interesting and new, but in a way that’s still somehow familiar and comforting. It’s perfect for summer, when the last thing you want to do is turn on the oven or spend a lot of time fussing in the kitchen when you could be outside taking in the summer sunshine and warm breezes. And if you’ve ever found yourself in a salad rut, this is totally your book.

Mexican Roasted Corn Salad with Avocado (Vegan & Gluten-Free)
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 3-4
 
I could eat a different corn salad every night (corn is the perfect hearty addition to summertime salads), but my obsession started here: a deluxe vegan esquites, the queen of creamy roasted corn salads. Unlike most corn salads, this is best eaten when the corn is still warm from roasting, so prep all of the veggies (and the dressing, but you knew that already!) first, so all that’s required is toasted hot corn for a mouthwatering treat.
Ingredients
CREAMY LIME DRESSING
  • 1⁄2 cup unroasted cashews
  • 1⁄2 cup hot water
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon olive oil or
  • coconut oil
  • 1 clove garlic, peeled
  • 2 teaspoons white (shiro) miso
CORN SALAD
  • 4 ears of corn, husks and corn silk removed
  • Olive oil
  • 1⁄2 cup lightly packed, chopped fresh cilantro
  • 2 scallions, green part only, thinly sliced
  • 1 green or red jalapeño pepper, roasted or fresh, seeded and minced
  • 1 ripe avocado, diced
  • 1 big red ripe tomato, cored
  • and diced
  • 2 teaspoons chili powder (preferably Mexican, such as ancho or chipotle)
  • Lime wedges, for garnish
Instructions
  1. Make the dressing first! Soak the cashews in the hot water for 30 minutes, then pulse the cashews and soaking water in a blender until smooth. Add the remaining dressing ingredients, pulse until silky, then chill until ready to use.
  2. Preheat a cast-iron grill pan over medium-high heat. Rub the ears of corn with olive oil and grill each ear until the kernels are lightly charred, turning the cobs occasionally, about 3 to 4 minutes. Transfer them from the pan to a cutting board and cool just enough to handle. Use a sharp knife with a thin blade to slice the corn kernels from the cob; for best results (and to prevent kernels from taking flight), slice a few rows off an ear, lay it flat on the cutting board, then slice off the remaining corn. Always keep one side of the ear flat on the cutting board.
  3. Transfer the corn to a big mixing bowl. Add the cilantro, scallions, and jalapeño. Drizzle on the dressing and toss to combine. Transfer the salad to serving dishes. Top each serving with diced avocado and tomato and sprinkle each serving with chili powder. Serve immediately with lime wedges for squeezing over the salad while the corn is still warm!

From Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014. Photo by Vanessa Rees.

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xo
Amanda

Disclosure: I received Salad Samurai for free, but as always, all opinions are my own.

{ 53 comments… read them below or add one }

Grace July 7, 2014 at 12:35 pm

My favorite salad toppings are fruit (grapes and strawberries), sunflower seeds and carrots.

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Rebecca @ Strength and Sunshine July 7, 2014 at 1:39 pm

Raw cashews and raw beets are a must!
Rebecca @ Strength and Sunshine recently posted…Power Monday #52 What Is Strength?

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laura z July 7, 2014 at 1:51 pm

I love crunchy veggies on salad like snap peas, broccoli and red cabbage

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Meredith @ Unexpectedly Magnificent July 7, 2014 at 2:08 pm

I love sun-dried tomatoes and cucumber!
Meredith @ Unexpectedly Magnificent recently posted…Wild Mushroom and Arugula Risotto

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Ashley Mauceri July 7, 2014 at 3:49 pm

Avocado and tortilla chips (for crunch!) :) Thanks for the giveaway!

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Abby July 7, 2014 at 4:50 pm

Avocado is necessary. Almost always.

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Amanda July 7, 2014 at 4:55 pm

YES!

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Jennifer July 7, 2014 at 4:54 pm

My favorite salad topping? Pureed Salsa. I love that spicy tomato sauce coating my greens. But I guess maybe that qualifies for favorite dressing? As I tend not to put any on if I use salsa.
Jennifer recently posted…Oh She Glows Book Review

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Amanda July 8, 2014 at 8:28 am

Salsa totally counts! I’ve been using a peach mango one as dressing recently and it is SO good!

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Kait July 7, 2014 at 5:20 pm

I WANT!!!

Omgosh…fave toppings? Avocado (obvi). Nuts (especially peanuts if I’m sans-beau). Tofu feta. Noooomz.

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Amanda July 8, 2014 at 8:26 am

Okay, so this tofu feta…is that something you make, or buy?

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Kait July 8, 2014 at 10:21 am

Make. I’ve used a few different recipes to do it. Definitely press the Friday first though, even if the recipe doesn’t call for it!

Also be prepared to eat lots. Like the whole thing… Noooom

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Kait July 10, 2014 at 11:08 pm

This feels like the longest contest period ever! ;) haha
Kait recently posted…Welcome to PassionbyKait.com!

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Amanda July 11, 2014 at 8:21 am

It’s just a week. :)

Jessie July 7, 2014 at 5:30 pm

Depending on th season, I love roasted butternut, avocado and hemp seeds on my salad!

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Laura July 7, 2014 at 7:21 pm

Nuts or anything with crunch!! I am not a fan of sweet toppings at all. Thanks for the giveaway Amanda!!!

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wendy spencer July 7, 2014 at 7:51 pm

I love beets and garbanzo beans on my salad-and fresh berries in the summer!

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Nicollette D July 7, 2014 at 8:29 pm

Any and all types of beans. Mmm.

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Jenny K July 7, 2014 at 11:59 pm

lately I’ve been loving croutons on top of my salads

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Katie July 8, 2014 at 3:27 am

My favourite salad topping is Sriracha. Sriracha goes on everything!
If that doesn’t count, it’s a tie between nooch or crumpled nori sheets – a deconstructed nori roll, if you will.

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Amanda July 8, 2014 at 8:25 am

I’m with you on the sriracha! I also love your idea to add crumpled nori sheets – I need to try that!

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Jessica Caneal July 8, 2014 at 9:30 am

Roasted veggies! Or left over bits from dinnerthe night before.

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Jeni July 8, 2014 at 10:32 am

Avocado or toasted nuts are my go to salad toppings!

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Patti Dunaway July 8, 2014 at 11:15 am

Blackberries, perfect peaches in the summertime, tahini, lime, pepitas, hemp seed dusted with smoked paprika, avocado….sometimes all on the same salad!

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Jason July 8, 2014 at 4:02 pm

Those little mini mandarin orange slices!

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Kelly J. R. July 9, 2014 at 10:39 am

I love toasted nuts and hemp seeds on my salad. Yum!
Kelly J. R. recently posted…Garden Update: June 20, 2014

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karen July 9, 2014 at 1:19 pm

pumpkin seeds!

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Ani July 9, 2014 at 8:36 pm

I love roasted chickpeas on salads!
Ani recently posted…Eggplant Un-Parmesan [Vegan, GF]

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Mari July 10, 2014 at 2:17 am

all kinds of nuts and seeds
Mari recently posted…The good, the bad, and the ugly

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Lydia Claire July 10, 2014 at 3:10 am

Olives are my favorite!

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Amanda July 10, 2014 at 8:24 am

Mmmm, I’ve been digging olives on salads lately too!

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Corrine July 10, 2014 at 3:11 am

Sprouts are always delicious. =)

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kelsey July 10, 2014 at 11:16 am

olives!

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Nirvana July 10, 2014 at 2:09 pm

My favorite salad toppings always have some crunch to them- nuts, seeds, roasted chickpeas, coconut “bacon” :)

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ADR July 10, 2014 at 3:30 pm

I love sunflower seeds and dried cranberries.

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Carolsue July 10, 2014 at 9:41 pm

I like croutons or candied walnuts, depending upon the type of salad

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Kris @ Plants & Pages July 11, 2014 at 12:03 am

Avocado and sauerkraut!
Kris @ Plants & Pages recently posted…picking at random

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Amanda July 11, 2014 at 8:21 am

Why have I not thought to use sauerkraut on salads?! Great idea!

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Alyson July 11, 2014 at 2:22 pm

Mmmm, always looks for good salad recipes for lunch and dinner!

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Alyson July 11, 2014 at 2:23 pm

I should mention that my favorite salad topper is definitely avocado!

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Tina July 11, 2014 at 5:06 pm

I just discovered spicy skillet popped lentils. The BEST on salads :D

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Amanda July 11, 2014 at 6:06 pm

Never heard of them! Do you have a recipe?

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Tina July 12, 2014 at 5:37 pm
Amanda July 12, 2014 at 7:53 pm

Awesome! Thanks for sharing the link!

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Ashley P July 11, 2014 at 8:36 pm

I love putting roasted chickpeas on top of my salad!

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Allison July 12, 2014 at 11:11 am

Sunflower seeds! I love at the end when there’s a couple seeds that I haven’t been able to pickup with my fork and I pick them up with my finger instead. A salad can be finger-licking good!

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Eve-Marie Williams July 12, 2014 at 1:16 pm

Dried fruit and nuts!

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Kimberly V July 12, 2014 at 7:19 pm

My favorite toppings are chicken, cucumber, and tofu

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jacquie July 12, 2014 at 9:53 pm

mushrooms!

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Saniel July 12, 2014 at 11:26 pm

Avocados and for a crunch corn bread croutons. Thanks

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Annette July 13, 2014 at 1:20 pm

My favorite salad topping – pumpkin seeds.

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Sarah July 17, 2014 at 3:45 pm

Hi Amanda! I am new to the blog but I’m already in love. You rock! And seriously, this salad will be made for my dinner tomorrow. I can see some spicy tofu added to this salad, or even a devilish dollop a tofutti sour cream. Dare I say I may eat this all by myself and not share? Cheers!

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Amanda July 17, 2014 at 5:42 pm

Welcome, Sarah! Your idea to add spicy tofu and tofutti sour cream to this salad is a great one! And sharing is overrated sometimes.

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