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Corn Salad served with Mana Bread

It was the end of the week, and I hadn’t gone grocery shopping, plus I had little in my refrig to eat. So, I decided to make this very simple but tasty salad for lunch. I placed the corn salad in a mold and let it setup in the refrigerator for about an hour – that’s what gives it the shape. The Mana bread is not 100% raw, but close enough to it that it’s acceptable. You kind find Mana bread at Whole Foods and other natural grocery stores, in the frozen section. I like spreading coconut butter on the bread for added flavor. Well, try it for yourself.

for the salad.
Ingredients:
Corn kernels from one ear of corn
1 avocado (peeled, stoned, and chopped)
1 Roma tomato (chopped)
garlic and sea salt to taste
cayenne pepper to taste

Other ingredients:
spinach
slices of Mana bread (I used date and fruit Mana bread)

Preparation:
Mix all the salad ingredients together and place in a mold. Refrigerate until ready to serve, at least one hour. Place a handful of spinach or more on top of a plate nicely arranged. Release salad from mold, and pour ontop of bed of spinach – forming a shape. Serve with slices of Mana bread. That’s it! Super simple! 🙂

corn salad,raw entrees,mana bread,salads,raw recipes,raw food recipes,raw food diet

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