Elisa from Happy Skin Kitchen has created six beautiful recipes for The Food Doctor (find the others in the recipe section of our blog). Elisa loves this salad because “it is the perfect quick and easy lunch for when cooking is just too much effort. I love how juicy and refreshing this salad is, even more more delicious when paired with some creamy avocado.”
1. Drizzle corn with oil and season with salt and pepper. You can either grill it on the barbecue or alternatively wrap each cobs in some aluminium foil and bake it in the oven for 30 minutes until soft and slightly brown. If using the barbecue grill the cobs, turning on occasion, until slightly charred, about 8 minutes.
2. While the corn is cooking in a large bowl mix the sliced tomatoes, with the olive oil, lemon juice, salt & pepper. Add in the chopped mint leaves and give the salad a stir. Leave it onto one side.
3. Remove the corn from the oven and let it cool for few minutes, then slice the kernels off the cob. Add the corn and the chopped watermelon to the tomatoes and mix well together.
4. Serve immediately with the sliced avocado, sprinkle the mixed seeds and the mint leaves.
3 sweetcorn cobs
2 cups watermelon, seeded and diced
½ cup of heirloom or cherry tomatoes, sliced
2 tablespoons mint, finely chopped
2 tbsp of extra virgin olive oil
The juice of ½ lemon
Black pepper, to taste
Salt, to taste
1 avocado peeled and sliced
1 tbsp of The Food Doctor Super Seed Mix
Extra fresh mint leaves