Light salad with apples and corn

Votes: 4

How to Make - Light Apple and Corn Salad

Time: 15 min.
Complexity: easily
Servings: 4

Combine slices of Belgian chicory, apples, corn, cheese, and avocado, adding a wintry twist of dried cranberries and a refreshing lemon-olive dressing. This salad blends interesting flavors to create a contrasting complement to the winter ingredients. This salad is full of freshness and vitamins, and it's much lighter than any side dish. Serve it as an appetizer or as a vegetable side dish for meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 medium heads of Belgian chicory, ends trimmed, cut into 2.5cm thick rounds.
Juice of 2 lemons + half a lemon
1 teaspoon sea salt
0.5 tsp ground black pepper
1/4 cup and 2 tablespoons olive oil
1 medium green apple, peeled, cored and cut into 2.5cm cubes.
110 g of Gruyere, remove the rind, cut the cheese into 2.5 cm cubes.
Half an avocado, cut into 2.5cm cubes.
2 tbsp dried cranberries or seeds of 1 small pomegranate
2/3 cup corn kernels, cut from the cob

Ingredient Substitution Suggestions

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Recipes with similar ingredients: endive salad, Gruyere cheese, apples, Avocado, dried cranberries, corn

Cooking the dish according to the recipe:

In a small bowl, combine lemon juice, salt, pepper and olive oil.
Place the chicory and apples in a large serving bowl. Squeeze the juice of half a lemon over the top and toss to coat the chicory and apples and prevent them from browning. Add the cheese and avocado, then fold in the cranberries and corn.