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Four Color Crunch Salad

A fresh salad that celebrates the delightful colors and flavors of spring.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x
Print Recipe


  • 4 cups corn kernels, fresh
  • 4 cups garden peas, fresh, shelled, raw, steamed or quickly blanched
  • 1 cup red bell pepper, diced
  • 1/2 cup jicama, cubed
  • 1 cup avocado, cubed
  • 3 tbsp lemon juice, freshly squeezed


  1. Mix corn kernels, garden peas, red bell pepper and jicama in a large salad bowl.
  2. Top the salad with avocado and lemon juice. Mix again and serve.

Notes: You may use 16 ounces frozen green peas (thawed) in place of fresh peas, and 16 ounces frozen sweet yellow corn (thawed) in place of fresh corn kernels.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.