Well I have been pretty lazy lately and have not done much posting. I think it is time to get back to it. This week Kris and I tried some new salad recipes for summer. Here is the first and it is TASTY! Fresh and full of summertime flavors. This starts with some good sweet corn, right off the cob. I did not realize you can eat sweet corn without cooking it but I was wrong. Makes this much easier when preparing the salad. The cherry tomatoes give a nice sweet flavor to the salad and the cilantro brings out the fresness.
Chop up all the veggies and cilantro and toss into a large bowl, top with the oil and vinegar. Toss gently and presto – you have a tasty fresh salad. Kris and I served this with Cedar Plank Salmon for a perfect summer evening meal!
Ingredients:
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Sweet Corn and Avocado Salad
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4 ears fresh corn, kernels removed from cob
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1 cup halved grape tomatoes
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1/2 small avocado, diced
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1/4 cup chopped red onion
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1/4 cup chopped fresh cilantro
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2 tablespoons extra-virgin olive oil
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2 tablespoons champagne vinegar
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2 tablespoons red wine vinegar
Method:
Put corn, tomatoes, avocado, onion, cilantro, oil and vinegars into a large bowl and toss gently to combine