This delicious salad contains probiotic apple cider vinegar and prebiotics garlic, onions and, of course, wild blueberries. It also has corn, which contains resistant starch, another prebiotic. I chose cashews for this salad. However, if you want more prebiotic punch, you could add almonds.  For more probiotic action, you can add sauerkraut and add some yogurt to the dressing. It is that simple to build a probiotic/prebiotic combination and create a symbiotic meal.

Ingredients

Salad

• 1/2 cup organic corn nibs (if using fresh corn cobs, remove the corn from the cob and steam the corn)
• 1/2 cup wild blueberries (fresh is best)
• 1 celery stick, chopped
• 2 tbsp lightly roasted cashews, chopped
• 1 tbsp thinly slice onion
• 1 -2 tbsp fresh parsley, chopped
• 4 cups mixed salad greens
• Sea salt and pepper to taste

Dressing

• 2 tbsp olive oil
• 1 – 1 1/2 tbsp apple cider vinegar
• 1/2 tsp raw honey
• 1 small clove garlic, chopped

Instructions

1. Steam the corn (if fresh) until soft. Let cool. This salad works great with frozen corn too. If using frozen corn, let it thaw thoroughly.
2. Place the corn, wild blueberries, celery, cashews, onion, and parsley in a bowl.
3. Mix the dressing ingredients and pour onto the salad and mix. Season to taste.
4. When ready to serve, mix in the greens and place on plates.