Simple (almost) Summer Salad

As much as I really wanted to try out Dot’s frank-and-burger loaf recipe for dinner tonight (I mean, yum, right?), I opted to go a slightly simpler and (more than slightly) healthier route.

I received some lovely avocados, tomatoes and corn in my produce box this week, and all of them were in need of being used, so I decided to throw together this quick and tasty salad as a side with my stuffed poblano peppers for dinner.

There’s something really lovely about using ingredients in their raw state, when they’re at their peak and their flavors are simply fresh and bright. You just know that this is how they are truly meant to be consumed. Even the 4-year-old ate this salad without too much protest (he’d never tried avocado before, and I think he actually enjoyed it, as much as he’d never admit it).

2 ripe avocados
3-4 ripe slicing tomatoes (you could also use a pint of grape or cherry tomatoes, halved)
3 ears of fresh corn
2 tablespoons lemon juice
salt and pepper to taste

Begin by shucking the corn, and removing as much silk as possible. Cut the kernels off the cob, and place them in a bowl. If you’ve never had raw corn before, you’re in for a treat. It’s super sweet and crunchy, slightly starchy – and it just bursts in your mouth when you bite into it. It’s really good. In the summer, unless I’m grilling corn in the husks, I prefer it raw in salads.

Cut the avocados in half and scoop out the flesh. Dice it up and add it to the bowl with the corn.

Roughly dice the tomatoes and add them to the mix.

Add the lemon juice, salt and pepper and toss to combine.


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