Avocado, Pomegranate and Vegetable Salad- Ensalada de Corpus Christi

Image from www.lowgicooking.com

Ask Zarela

The recipe for the corn, jicama, avocado salad is not in the cookbook Matt purchased for me.  Is the recipe available anywhere?  It was incredible.

Answer: It is in my first book Food from my Heart which  I self-published and is available on amazon.com .

I stupidly did not photograph it at the party but I borrowed this image above from  www.lowgicooking. com  that is similar but lacks the corn.

This is the way that it was made at the tasting in Casa Dona Urraca in Queretaro. Beautiful but difficult to assemble at home.

ENSALADA DE CORPUS CHRISTI
(Corpus Christi Salad)

The feast of Corpus Christi falls on a Thursday between May 20th and June 20th. In the city of Puebla I encountered a beautiful, unusual salad served during the fiesta with an assortment of fruits and vegetables that are then at their peak. Vendors were selling it in the streets, in little paper cones. Everything ripens at a different time here,  but you may be able to come close to the original in late summer.

l        cup fresh corn kernels
l        medium-small zucchini, finely diced
l        small cucumber, finely diced
l        pear (preferably Comice), peeled and finely diced
l        firm, sweet peach, peeled and finely diced
l        cup blueberries
Seeds of l pomegranate
2        small avocados (preferably black-skinned Hass variety), peeled         and finely diced
l/4        cup olive oil
Juice of 3 limes
l        teaspoon salt, or to taste

Combine all the diced fruits and vegetables in large salad bowl. In small bowl, whisk together olive oil and lime juice with salt to taste. Pour dressing over salad ingredients and toss thoroughly. Serve at once.

Serves 6 – 8.