Corn, Peach, And Tomato Salad With Feta

I know y’all are all getting your sweaters out, and making pumpkin spice everything, but please let me enjoy my last few weeks of summer! Its going to be in the 80’s, maybe even 90 this week, so I’m going to get one more paddle board day in on Sunday, and I will be wearing shorts til October!

I found some delicious corn, heirloom tomatoes, and local peaches at the market this week and put together this quick and easy summer salad. You basically chop all your ingredients, make a quick dressing of lemon juice and olive oil, and that’s it!

Try it and let me know what you think.

Corn, Peach and Tomato Salad


  • 4 ears of corn, kernels removed
  • 2 small tomatoes, chopped
  • 2 peaches, chopped
  • 1/2 cup feta cheese, crumbled
  • Handful of fresh basil leaves, chiffonade
  • Juice from one lemon
  • 2 Tbsp Olive oil
  • salt and pepper


1. Make dressing. In a large bowl, whisk together the juice from 1/2 a lemon, 2 tbsp olive oil, salt and pepper. Taste, and adjust seasonings if needed (I really like lemon, so start with half, then add more if you like).

2. Add corn, tomatoes, peaches, feta and basil to the dressing. Toss to combine.

3. Serve at room temperature or chilled.

Anne McCranie is a Portland, Oregon based Personal Trainer and Licensed Massage Therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.

Honey Mustard Kale And Cabbage Slaw Recipe

After a week of “vacation eating” last month (“why yes I would like dessert after every dinner thank you!”) I am now back to my more reasonable diet, including lots of fresh fruits and veggies. Try this easy, slightly sweet slaw, and let me know what you think in the comments below.

Honey Mustard Kale and Cabbage Slaw

honey mustard kale and cabbage slaw 6.17


  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons apple cider vinegar
  • Salt and pepper
  • 3 cups mixed kale and red cabbage, shredded
  • 1 carrot, peeled and cut into matchsticks
  • 2 celery stalks, thin sliced
  • 1 small red pepper, thin sliced
  • 1 small green pepper, thin sliced
  • 1/4 cup fresh parsley leaves, chopped
  • 2 tablespoons red onion, diced
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds


  1. In a small bowl, whisk olive oil, mustard, honey, and apple cider vinegar. Season with salt and pepper.
  2. In another bowl, combine kale, cabbage, carrot, celery, peppers, parsley, and red onion with sunflower and pumpkin, seeds.
  3. Pour dressing over veggies and toss to coat. Taste and adjust seasonings if needed.

Anne McCranie is a Portland (Sellwood), based Personal Trainer and Licensed Massage Therapist. She offers this recipe to compliment your healthy lifestyle. Please see your medical professional for specific dietary advice.