Summer Superfood Salad
By: Pam Smith, RDN
My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious dishes you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here).
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
Superfood Chopped Salad
Yields: 4-6 Servings
Ingredients
4 ears yellow corn, husks and silks removed
1 cup pearl (Israeli) couscous or Barilla orzo
1 1/2 teaspoons P.S. Flavor!™ Creole Kitchen
1 teaspoon minced garlic
2 cups lower sodium chicken stock
1 pint blueberries, rinsed and drained
2 cups fresh baby spinach, chiffonade or baby kale, torn
1/4 cup minced fresh herbs (cilantro, chives, parsley, and/or mint)
1/3 cup extra virgin olive oil
1/4 cup sherry or apple cider vinegar
1 tablespoon P.S. Flavor!™ Citrus Spice (or lemon, lime, and ginger zest, to taste)
1 avocado, pitted, peeled, and diced
1/4 cup toasted pumpkin seeds
1/2 cup crumbled feta cheese
Lemon wedges and cilantro microgreens or sprigs, for garnish
Method
Using a sharp chef’s knife, cut straight down the corn between the kernels and cob to remove the kernels, rotating the ear after each cut. Transfer the kernels to a large colander with a base and set in sink.
In a medium sauté pan over medium high heat, add couscous or orzo and toast in the dry pan till lightly browned and fragrant. Add 1 teaspoon Creole Kitchen seasoning and the minced garlic and sauté for 20-30 seconds. Add the chicken stock and bring to a light boil over medium high heat Adjust the heat to a simmer, and cook for 8 to 10 minutes until al dente.
Remove the pot from the heat and pour the couscous over the corn, allowing the hot water to drain through the kernels. Drain well and let cool to room temperature.
To assemble the salad, combine the couscous and corn, blueberries, baby spinach (or kale), herbs, olive oil and vinegar, Citrus Spice, and remaining Creole Kitchen seasoning. Taste and adjust seasonings, if needed.
Toss couscous salad with avocado, pumpkin seeds, and feta. Garnish with lemon wedges and cilantro microgreens or sprigs.