Summer Salad (with sweet corn, tomato and avocado)
I love the 4th of July holiday – it seems to be the most comparible national holiday to Australia Day, with every one heading to the beach to celebrate or lighting up a grill in their backyard. In the past we have spent this day either alone or amongst a group of people we barely know. This year we were fortuotus enough to spend the day with some dear friends in Sag Harbour. There was lots of swimming, good food, good wine and very active children – who even got us doing cartwheels (not an easy thing after a few glasses of wine and a tummy full of food).
Our hosts, the Klabin family, profess they do not know much about cooking but magically provided everyone with a great BBQ selection and this most amazing salad. In true Summer style, the flavours were simple, fresh and totally delicious. It was great with the grilled meat, chicken and fish they served and I can imagine it would also be a super side to fish taco’s or something a little Mexican in nature.
And of course, perfectly ripe tomatoes, corn and avocado are mandatory!!
4 sweet corn (or around 2 cups), cooked and sliced from the husk
2 avocado, diced into 1/2″ cubes
2 perfectly ripe large tomatoes, diced
1/2 spanish onion (or 1/2 cup), finely diced
1/3 cup cilantro
2 tablespoons of olive oil
juice from 1 – 2 limes (or 1 tablespoon)
sea salt and pepper, to taste
Whisk the oil with the lime juice, salt and pepper – set aside.
Combine the corn, avocado, tomatoes, onion and most of the cilantro in a large glass bowl. Drizzle with the dressing, scatter with remaining cilantro and serve.
Notes: You can substitute the tomatoes for 2 cups of halved cherry tomatoes. Also, if you are on a health kick you can skip the oil and just dress the salad lime juice – it is just as nice.