AVOCADO AND CORN SALSA
1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3
tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter
salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
1. Place the avocado in the bottom of a nonreactive mixing bowl and gently
toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the
2. Cut the kernels off the corn. The easiest way to do this is to lay the
cob flat on a cutting board and remove the kernels using lengthwise strokes
of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be
prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl
and gently toss to mix. Taste for seasoning, adding more lime juice as
necessary and season with salt and pepper to taste; the salsa should be
For the filling
-2 cups walnuts,soaked for 12-24 hours. Strain and discard water
-1 TBS cumin
-1 TBS coriander powder
-1-2 TBS Nama Shoyu(raw soy sauce)
-1/4 cup cilantro
-1/2 cup corn
To make the taco meat....
In a food processor, blend ingredients until it looks like ground beef(about
15 seconds). You may have to stop the machine and use a spoon to help mix
the ingredients. Blend well but keep the texture looking like ground round.
To serve,place the filling on collard leaf, cabbage or swiss chard leaf. Add
salsa, cubed avocado and some shredded romaine. Fold or roll leaf and eat!