Corn and Cherry Tomato Salad with Macadamia Nut ‘Cheese’

This is a versatile raw food recipe.  You can either serve it as a raw food salad, or serve it up in endive boats as a raw food appetizer.  In either case, it is a winner every time.Corn Cherry Tomato Salad

2 cups corn, (fresh off the cob is best but frozen is ok too)

2 cups cherry tomatoes, sliced in half

2 tablespoons Olive Oil

1 tablespoon fresh lemon juice

Half a handful of chopped cilantro

Half a handful of chopped basil

1 green onion, chopped

Salt and pepper to taste

Place all ingredients in a bowl and mix together.

Macadamia Nut Topping

2 cups macadamia nuts

2 tablespoons fresh lemon juice

1 green onion, chopped

1/2 teaspoon Celtic Sea Salt

Place ingredients in food processor or blender and blend but remain coarse.


Serve salad with a dollop of nut cheese on top.  Or to serve as an appetizer, arrange endive leaves on a plate.  Place a couple tablespoons of the corn mixture in the endive leaf with a dollop of macadamia nut topping on top and serve. Enjoy.