8 Aug
2010

Made it: Tomato, corn and avocado salad

Tomato corn avocado saladVeggie overload. I am absolutely in love with in-season cooking during the summer. Why? Because almost everything is in season! This is a super quick recipe from Everyday Food (I have some similar ones from Epicurious). And since I had leftover corn on the cob from the weekend it was even quicker. Steps:

  1. Stand cooked ear of corn in a wide, shallow bowl. Slice and rotate until you have all the kernels off.
  2. Add a pint or two of cherry tomatoes, one avocado – diced, and 1-3 scallions – sliced.
  3. Stir together with the juice from 1/2 a lime, a bit of olive oil and salt and pepper.
  4. EAT

My favorite thing about this recipe is you don’t need any measuring cups or spoons since proportions don’t really matter… just use what you have and it’s delish! I didn’t have scallions this week so I left them out and I doubled the amount of corn to use up what I had in the refrigerator.

So, what do you think?