Fresh Fiesta Salad & Salsa Dressing

I love summer rain storms. They don't roll around often enough where I'm at, but when they do it's like heaven. In fact, I'm almost certain heaven smells like a summer rain. I take a deep breath and feel re-energized despite the sleepless night of a baby who's teething and an early morning because the kids want to find a good spot to watch the parade. Now that the blazing sun has evaporated any traces of the curling clouds and it's cooling rain and we're all tired from the parade starting 20 minutes late, I'm in need of another pick-me-up. Instead of caffeine or sugar I choose to nourish myself with fresh from the garden veggies. 

A fresh summer salad goes well with just about anything (like maybe some Fired Up Pork Ribs for dinner) or as a stand-alone lunch. Eating organic, raw vegetables is one of the best ways to glean all those beneficial nutrients. However, cooking tomatoes increases the bodies ability to absorb a nutrient called lycopene in tomatoes. Luckily, you can have the best of both worlds. You can have your tomato raw and cooked in the same salad.

My sister calls it my "exotic tastes", but in a salad like this one with corn cut from the cob, and garden tomatoes, peppers, and green onions, I've found that by replacing the typical preservative-filled salad dressing with a little of my favorite salsa and a drizzle of olive oil I've suddenly got a tasty salad that's still good for me.

P.S. The avocados were all eaten by the time I got to them, but do add one in yours. Yum!
Serves 4

Fresh Fiesta Salad
1 head romaine lettuce 
2 pieces corn-on-the-cob; boiled, steamed or grilled

1 large tomato, seeded, cut into eighths 
1 medium cucumber, peeled and sliced

1 bell pepper, seeded, cut into strips

2 green onions, chopped

1 avocado, pitted and sliced 
Salsa Dressing
homemade salsa or homemade mango salsa
extra virgin olive oil

salt and pepper to taste

Prepare veggies for the salad. On a plate, stand the corn cob on it's end and run a knife down to remove the kernels. Set out the jar of salsa, olive oil and the salt and pepper. And now, the hardest part....let everyone scoop a spoonful of salsa onto their salad, and drizzle a little oil on top. Then salt and pepper to their liking. It's scary how easy that was huh?



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Friday, 25 June 2021

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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