- 16 oz of frozen corn
- 1 quart of grape tomatoes
- 2 green onions
- 1 avocado
- 1 clove of garlic
- 1 lime, juice only
- Salt to taste (optional)
- Chipotle pepper to taste (optional)
- 1. Run the frozen corn under warm water to defrost it – a time saver!
- 2. Halve the grape tomatoes
- 3. Slice the green onions
- 4. Peel and dice the avocado
- 5. Peel and finely chop the garlic
- 6. Put items 1 – 4 in a salad bowl
- 7. Toss the ingredients and add the lime juice
- 8. Add the salt and chipotle pepper if you would like
- 9. Stir it all up and enjoy!
I think my parents must have tried at least a thousand times to get me to like tomatoes and it was a no go. An absolute no go. I would gladly eat ketchup and other highly seasoned concoctions that contained only a hint of tomatoes and macerated at that.
I held onto this aversion into my teenage years and adulthood. And truthfully, I accepted that tomatoes would be a food I would forever hate. In my early thirties, I gathered my courage and tried a Brandywine heirloom and while I didn’t gag, I wasn’t convinced enough to try another tomato after that.
Then I discovered a raw whole-food plant-based diet (aka raw vegan) which helped me lose weight and manage my irritable bowel syndrome. Suddenly I was thriving from a diet abundant in fruits and vegetables …except…tomatoes.
Last year, my taste buds unexpectedly did a 360 degree turnaround. After a sixty juice feast, I found myself craving the very food I once hated. And I mean, craving. It’s the first solid meal I had after the sixty days were over and there hasn’t been one day since then that I haven’t eaten a tomato. I can’t explain it but I love them. Alongside avocados, they are now my favorite food. Who knew?!?
The moral of my story: don’t give up! It does take at least twenty introductions of a new food to a child before you can truly say that they don’t like a certain food. And while I hope you don’t have to wait 20+ years to see the fruits of your labor like my parents did, keep setting that example and your kids will come around!
Honestly, I think if my parents had discovered my “Most Delicious Salad Ever” recipe, they would have won me over to tomatoes much sooner! I could eat this salad every. single. day. It’s also been a hit with company.
The best thing about this salad is that you can adjust it to your family’s likes and also what’s in your fridge. In the picture above, we chose to add some leftover carrot shreds. Delish!
I hope you and your family enjoy it as much as we do here.
Kareen Turner, MPH, RD, is a director of food and nutrition services at a hospital, a writer, speaker and nutrition blogger. She specializes in plant-based whole-food diets and weight loss. For more about Kareen, visit her blog, IAmEatingRight.com, and YouTube channel. You can also follow her on Facebook and Twitter.
Have you missed any posts from our Sell Us Veggies competition? Don’t panic. There’s still time to try the recipes and rate them. The winner will receive the coveted 2013 Top Veg Head award.
Becky’s Comforting Vegetable Soup