Summer Salad
Ingredients
o 4 ears of corn
o 1 pint cherry tomatoes, halved
o 2 avocados, cubed
o ½ lemon, juiced
o ¼ cup olive oil
Directions
1. Bring a large pot of water to a boil.
2. Add the corn to the boiling water and cook for 4 minutes. Remove the corn and let them cool for a couple minutes then remove the kernels with a knife.
3. Combine the corn, tomatoes, and avocado in a large salad bowl.
4. Whisk the lemon juice and olive oil together then season with salt and pepper.
5. Pour the dressing over the veggies and stir to combine.
My goal every summer is to eat as much local produce as possible. I also try to use the local produce in very simple recipes so that the veggies shine on their own. This recipe is extremely simple and only works if the corn and tomatoes are fresh (if I could get fresh avocados on the east coast I would). I’m fairly certain this recipe would also work without a dressing, but I do like the added flavor of a little olive oil and lemon.