Nectarine, Corn, and Peanut Salad


  • 2 tsp. coconut oil
  • 1 ear of corn
  • 1/4 tsp. smoked paprika
  • 4-6 cups mixed greens
  • handful of roughly chopped cilantro
  • 1 ripe necartine, diced
  • 1 shallot, finely minced (about 2 Tbsp.)
  • 1/2 cup crumbled feta, plus more for garnish
  • 1/2 cup roasted and salted peanuts, plus more for garnish

 For the dressing

  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. white balsamic vinegar
  • 1 tsp. agave nectar
  • 1 tsp. dijon mustard
  • sea salt and pepper

in a small pan, heat the coconut oil over medium high heat. Cut the corn kernels away from the cob and add them to the hot pan with a sprinkle or salt and the smoked paprika. Saute, only moving once or twice so the edges char, for 2 minutes. Turn off the heat and let the corn cool completely. 

In a large salad bowl, combine both greens, cilantro, the diced nectarine, shallot and half of the feta, peanuts and cooled corn. Whisk the olive oil, lemon juice, white balsamic, agave, mustard and a pinch of both salt and pepper. Dress the salad as desired and sprinkle the remaining feta, peanuts and corn on top. Serve immediately. 

Serves 4 as a side or 2 as a main. From Sprouted Kitchen


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