Corn Radish Salad with Curry Dressing

I have to post this yummy recipe that I made yesterday because it’s wonderful on a hot summer day! It’s a slight variation of something I found through the body ecology diet years ago while I was still in nutrition school. The corn and bell peppers make this salad naturally sweet, however, it is not high in sugar and is quite balanced in how it is combined. The dressing has apple cider vinegar so it helps keep your PH slightly basic (alkaline), and the mixture of veggies provides a great assortment of essential nutrients.

It’s yummy eaten alone or on top of a bed of greens. You can also pair it with boiled baby red potatoes or quinoa for a heartier meal. I’ve even put it on the side of some eggs in the morning because I’m a little weird like that. I thought it was delicious…but then again I can eat salad any time of day.

The best part of this salad is that it is super EASY to make. If you’re a single gal, easy is a vital component of any recipe. This makes enough for more than one meal because I have always loved the concept of cooking once and eating several times. πŸ˜‰


  • 4 ears of fresh corn
  • 1/2 bunch of flat leaf parsley, chopped
  • 1 red bell pepper, chopped
  • 5-6 sliced radishes
  • 3 stalks celery, chopped
  • 1 scallion, diced
  • love


  • 1/4 cup cold-pressed extra virgin olive or flax oil (or mix)
  • 4 tbsp raw apple cider vinegar
  • 1 tsp curry powder
  • 1/2 tsp sea salt
  • love

Like most of my raw recipes, all you have to do with this one is chop everything and throw it in a bowl. A little abracadabra (loving intentions) as you mix it together and it’s ready. Mix the dressing separately and add to the bowl after it is prepared. The salad tastes much better after marinating in the fridge for a few hours. It’s one of those dishes that is even better the second day.


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