Corn Salad with Figs and Peaches for One

This salad is a nice slice of late-summer happiness. Okay, so maybe I'm moments from my annual fig-induced coma, but I really liked all the textures, complex flavor combinations, and, well, the figs! Day 5 of my Fig Obsession Week.

Juice of 1/2 lemon

1 teaspoon vegan mayonnaise

½ teaspoon Dijon mustard

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

1 TBLSP your favorite herb, chopped (I like a mix of dill and cilantro, but basil would be lovely too.)

½ teaspoon capers, rinsed and chopped

1/2 ear of fresh corn, husked and kernels removed (cooked or raw, your choice)

1 TBLSP Kalamata olives, sliced into rounds

1 small carrot, julienned or cut into strips with a potato peeler

½ bunch watercress, torn into bite-sized pieces OR 2 leaves of red-leaf lettuce

1 TBLSP sliced scallions

½ a peach, sliced

1 fig, sliced or quartered

1. Combine the lemon juice, mayonnaise, mustard, salt, pepper, garlic powder chopped herbs and capers.
2. Toss the corn, olives, carrot, and scallions together and add enough of the dressing to coat the salad.
3. Lay the lettuce on the plate. I like to tear it up to be bite-sized, but you do it how you like it.
4. Position the peach slices around the lettuce and make a nice mound of the corn salad in the middle. Arrange the fig pieces attractively on the salad.

     This makes about ¼ cup of dressing, which might be too much. You judge for yourself. Use the leftovers for tomorrow’s salad, or drizzle it over steamed veggies.