Here is one of my favorite simple spring salads. Four Color Crunch Salad is made using fresh corn, shelled garden peas, bell pepper, jicama, and avocado. For variation, try substituting the green peas for edamame or the red bell pepper for cherry tomatoes or rehydrated sun-dried tomatoes.
4 cups freshly shelled garden peas (from about 4 pounds of pods), raw, steamed or quickly blanched; or 1 (16 ounce) bag of frozen green peas
6 ears fresh corn, husked (about 4 cups corn kernels); or 1 (16 ounce) bag frozen sweet yellow corn
1 large red bell pepper, cut in small pieces
1 medium jicama, cut into small cubes
1 avocado, cut into small cubes
If using fresh vegetables, shear off the corn kernels with a sharp knife over a bowl; shell the fresh peas by tearing them stem backwards and pulling it down along the indented side.
If using frozen corn and green peas, transfer the frozen vegetables to a large sieve and thaw them under running water for a couple of minutes.
Mix corn kernels, shelled green peas, red bell pepper and jicama in a large salad bowl.
Top the salad with avocado and squeeze the juice of one lemon over it. Mix salad again.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.