This is a great way to take advantage of fresh summer corn, which has about 10 grams of carbohydrates per 100 g, about the same carbohydrate density as a bell pepper. I love fresh corn, and came up with this recipe while perusing the aisles at the Star Bazaar in Mumbai. I already had some seared chicken in the fridge, so all I had to was pick some good vegetables to go with the corn, and I had 3 meals to enjoy throughout my heavier leg day.
1. In a bowl, mix together about 2 T quality olive oil, (cold pressed), and the juice of 1 or 2 limes. Season to taste, and let sit while you prepare everything else.
2. Slice a small purp
le onion in half, from the root to the bulb. Next, slice it vertically with the grain into narrow slivers, and then cross-wise to get a small dice without releasing too much of the tearing sulfides.
3. Cut your cucumber into manageable sections, about 2.5 inches long, or two knuckles. Cut each section length-wise into “planks”, and then cut the planks into a small dice.
4. Halve your cherry tomatoes. I prefer to halve them as it exposes more of the juice which mixes with the lime and oil, giving the dressing more flavor. Tomatoes are a very low density carb, as are cucumbers, so it’s entirely up to you how many you use, but I used 1 medium cucumber and about 3/4 c tomatoes.
5. Cut up half a small mango by slicing off the cheek, cross-hatching the face and then pushing the skin inside-out. Remove the cubes and continue to cut them a little smaller. You just want to add a bit of flavor but not a lot of fruit as these are a high-density carb. A tablespoon per meal will be fine!
6. Steam off the corn ahead of time, so it will be room temperature when you add it to the salad. I used about a cup, maybe 1.5 cups for the entire dish.
8. Add some tangy cheese like feta, about 2 tablespoons, to boost the flavor. I also tore up some tarragon, as it’s one of my favorite herbs, but cilantro or parsely would also be delicious. I added the chicken directly to the main salad and mixed everything together, adjusted the seasoning, and then distributed into 3 containers. If you really feel you need to measure out your protein separately, (recommended if you’re a novice to body-building) then distribute the chicken separately and add the salad after).
this looks awesome Michelle, thanks for sharing I can’t wait to try it!
It reminds me a little of a salad I love in the summer, which is a combination of Mango, kiwi, black beans, cherry tomatoes, with minced raw garlic and torn basil. So yummy.
Keep up the blogging!
Barbora from Toronto
your recipe with mango & vegetables seems so tempting. Learning to keep a track of food options so much to choose from..
Hi Barbora, that sounds like a really yummy mix. If you can get your hands on some large white beans like the Great North bean, I think that would also be a fabulous combination. Yum!