Healthy Capsicum, Carrot and Corn salad

In our part of the world, it is supposed to be summer.  Yes, supposed to be because it doesn’t feel like summer…as it has been raining pretty much every other day. In the last 2 months, we would probably have had one week without any rain.  Weather apart, I love summer for another reason…abundance of colourful veggies and fruits.  I’ve been making lot of salads, both fruit & vegetable salads.  Salads are very refreshing and also eating raw food is very healthy leaving you feeling more energetic. It’s easy to put together, satisfying and the added benefit is, not many dishes to do :)

In this case, along with Capsicum, Carrot and Corn, I also added some Buckwheat groats and chia seeds. You can read about the health benefits of Buckwheat here and Chia seeds here. I soaked the Buckwheat groats overnight, rinsed them well and added it to the salad.  Word of caution, water soaked with buckwheat would turn very starchy so you need to rinse thoroughly before adding it to the salad.

Capsicum, Carrot and Corn salad

Capsicum (green or red) – 1

Carrot -1

Corn – 1

Buckwheat – ½ cup (optional)

Chia seeds – 1 tablespoon (optional)

For the dressing:

Lemon - 1

Ginger – 1 inch piece (optional)

Salt & pepper to taste

Coriander leaves to garnish

Remove the corn from the cob, chop capsicum and carrot finely and place them in a bowl and add the buckwheat groats.  If you are using canned corn, drain the water thoroughly before adding it to the salad. 

Soaked Buckwheat groats

I made a simple salad dressing with juice of 1 lemon, salt, pepper and also grated ginger.  I used fresh ginger and it gave the salad an awesome flavour and zest. Garnish with chia seeds and finely chopped coriander. I packed this salad for lunch so did not add any tomatoes as it could make the salad soggy.  If you are planning to serve this immediately, you could add some cherry tomatoes.  To make it crunchier, throw in a handful of roasted peanuts. 

Healthy Salad Ready