Taking full advantage of summer produce, this salad is quick to make and is a great celebration of the season.
The calendar says there are only three short weeks of summer and ack! How is that even possible? I’m not ready to let our sort-of relaxed vibe go quite yet. We still have Summer Bucket List items to check off our list, lazy days to be had, and sunshine to soak up. Though Fall is my favorite holiday by far, we intend to enjoy every last second of summer we can until that pesky school bell rings.
Which means taking full advantage of summer produce, and this throw-together salad is perfect for doing just that. Juicy ripe tomatoes from the farmer’s market. Tender creamy bites of avocado. Jersey corn. All the very best tastes that summer has to offer, brought together with a simple dressing of extra virgin olive oil and lime juice.
A side dish that takes just minutes to whip up, the toughest part of making it is chopping a red onion and two avocado. I mean, really, even in our lazy days of summer, we can handle that. This is a nice cool salad that pairs well with a burger or piece of chicken fresh off the grill.
Clean eating, super healthy, quick, fresh, and guilt-free.
Which is pretty much what summer is made for.
Fresh Summer Salad
Recipe courtesy of Cate O’Malley
2 avocados, cut into bite size pieces
1 pint cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
2 cups cooked corn kernels
1/2 cup red onion, chopped
1 tablespoon lime juice
2 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
dash of hot sauce
- In a bowl, combine the avocado, tomatoes, cilantro, corn, and red onion.
- For the dressing, combine the olive oil, lime juice, salt, pepper, and hot sauce.
- Pour the dressing over the salad and gently stir to distribute the dressing evenly.