Hand me a shovel, not a fork. This salad is a favorite.
Right now, at your local farm stand, you can pick up nearly all the ingredients freshly picked or pulled from the soil: butter & sugar corn, sweet white onions, scallions, tomatoes, and cilantro. The ingredients, eaten singularly, aren’t much of a wow experience, but when they’re combined in the bowl, it’s magical.
My a.c.t. salad is creamy, crunchy, and pairs well with any grilled food. It’s pretty, too. I think it tastes best on a sunny summer day with grilled lime chicken and an icy cold margarita.
Summer Avocado, Corn, and Tomato Salad, aka A.C.T. Salad
Makes 4-6 servings (but, realistically 2-3 servings because you’ll want to eat a lot!)
- 4 ears of locally grown corn on the cob (If you can find organic corn on the cob, let me know! You can substitute frozen)
- 3 avocados, cut into cubes right before adding to the salad
- 2-3 small fresh white onions, chopped into small pieces (can use red onion)
- 1C halved cherry or pear tomatoes, firmest ones you can find
- 4 scallions, thinly sliced
- 1 bunch of cilantro, chopped
- 1 lime, juiced
- 3-4T EVOO
- salt & freshly ground pepper to taste
Directions: Steam or boil the corn on the cob for 2-3 minutes, then plunge the cobs in ice water to stop the cooking and cool them down. Drain and dry the corn cobs. Using a sharp knife, slice the fresh corn off the cob into a large bowl. Add the cubed avocado, diced white onion, cherry tomatoes, scallions, and cilantro.
Add the freshly squeezed lime juice (don’t wait too long to add – it keeps the avocado from browning), EVOO, salt and pepper. Gently stir to combine. Add salt and pepper to taste. If you want more dressing, squeeze another lime into the salad and add a tablespoon of EVOO.