Pumpkin and Corn Salad Recipe

If you are looking for a very light and nutritious starter, we present an option that you will undoubtedly love: a delicious pumpkin, corn and apple salad, as simple as it is tasty and with a very Mexican touch that you cannot miss. Keep reading to discover the step by step.

Ingredients to make Pumpkin and Corn Salad:

• 1 piece of Lettuce oregano
• 3 pieces of Zucchini
• 1 piece of apple
• ½ cup of peanut
• ½ cup of corn
• 1 piece of avocado
• ½ cup of alfalfa sprouts
• 6 tablespoons of apple cider vinegar
• 4 tablespoons of olive oil
• 1 dessert spoon of Mustard
• 1½ tablespoons of honey
• 1 pinch of salt and pepper

How to make Pumpkin Corn Salad:

Before preparing the pumpkin and corn salad, we must have all our utensils and ingredients at hand. We start by removing the leaves, washing and disinfecting the lettuce very well, we will also wash the rest of the vegetables.  Toast the peanuts in a pan over medium heat; remove from the heat and reserve. Separately, we cut the pumpkin and the apple first into quarters and then into slices, all of the same thickness. We heat two teaspoons of olive oil in the same pan where we roasted the peanuts and sautéed the pumpkin and the apple. Season with salt and pepper to taste. Drain the lettuce and chop it. We place in the bottom of a mold as a base for our Mexican salad. In the same mold we pour the pumpkin with apple, the roasted peanut, the sprouts and the corn. On this occasion I have used corn that comes in a can, since it is a little sweeter. Mix very well.

Separately, blend the vinegar with the honey, mustard, the rest of the olive oil and a pinch of salt and pepper. Rectify seasoning and reserve for serving time.

Serve the pumpkin and corn salad on a flat plate and accompany with avocado slices and mustard vinaigrette to taste. And to accompany, you can prepare some vegetarian crepes, very healthy and delicious.