Sunflower Seed Avocado Tomato Salad
Created on 2/21/12
13 organic cherry tomatoes sliced in half and then quartered
1 small organic zucchini, cubed
1 cup of organic yellow corn, sliced off the cob (frozen will work too)
¼ cup of raw organic sunflower seeds
1 avocado, seed removed and cubed
1 teaspoon of basil
2 tablespoons of olive oil, or other oil you prefer
Salt / Pepper for seasoning
In a small sauté pan, heat up over medium heat 1 tablespoon of oil of your choice and add the corn and sunflower seeds, season the corn and seeds with salt and pepper along with the basil. Sauté for about 5 to 10 minutes until the corn and sunflower seeds are brown like – somewhat like the color of toast. Remove from the heat and put in a glass bowl. Cool.
In the same sauté pan, which should already have a coating of oil from the corn and sunflower seeds, if not add about ½ tablespoon more of olive oil to the pan. Add the zucchini, salt and pepper, lightly sauté for about 2 to 3 minutes. The zucchini should have a good solid crunch but the raw taste should not be there. Add the zucchini to the bowl of corn and sunflower seeds. Cool.
Cut up the tomatoes, put in a small glass bowl and season with salt and pepper with a drizzle of oil. Set aside. The salt will help the tomatoes create some juice.
After the sautéed vegetables are semi-cool, add the tomatoes with the juice and cubed avocado to the bowl and toss lightly. Drizzle with ½ tablespoon of oil and season with salt and pepper. Toss well. Serve with whole grain crusty bread.