This romaine, corn & apple cider vinegar salad is a blast in the taste department, owing especially to the combination of the vinegar, coconut oil, and corn. It’s a real winner. Enjoy!
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Large salad bowl
- Utensils to mix ingredients
- 1 head romaine lettuce chopped
- 1 cup carrots shredded
- 3 Italian sweet peppers sliced and chopped
- 250 grams grape tomatoes quartered
- 1 avocado diced (keep a few slices for garnish)
- 150 grams corn
- 4 tablespoons apple cider vinegar
- 3 tablespoons coconut oil
- natural salt to taste
Get ingredients ready for preparation and use.
In your salad bowl, add the chopped romaine lettuce, shredded carrot, and chopped Italian sweet peppers.
Now add your apple cider vinegar, salt to taste, and coconut oil. Mix and massage contents with your hands for 30 seconds.
Add the quartered grape tomatoes, corn, and diced avocado. Mix contents with utensils.
Optionally allow to marinate for 10-15 minutes, add a sprinkle of mixed peppercorns, garnish with some basil leaves, and serve.
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only. (But it's not the end of the world if you use refined coconut oil.)
Recommended coconut oil and apple cider vinegar brands: