A forkful of this salad is like tasting a forkful of summer. Sweet tomatoes, tender corn, and creamy avocado marry perfectly with lime juice and the mild flavor of scallions.
My friend Nicole posted this recipe on her blog the other week, which she had learned of from another friend's blog. I love that about blog world...the chain reaction among bloggers leads to amazing recipes shared all over the place to the benefit of many taste buds.
This recipe couldn't be simpler or tastier. I followed it to the proverbial "T," and served it alongside burgers grilled by my grill master of a brother-in-law. It's a perfect addition to any picnic, and if anyone is averse to the prescribed scallions, feel free to substitute some other herb, like cilantro or basil. In fact, I loved this salad so much that I've already made it again, but this time I used basil instead of the scallions, extra virgin olive oil instead of vegetable oil, plus I added about 1/3 cup of crumbled feta. Delicious recipe modification if I do say so myself.
I plan on making this many more times before season's end. Bring on the forkfuls of summer.
Tomato, Corn, and Avocado Salad
from Martha Stewart
1 ear of corn (husk and silk removed; tip cut off)
2 pints cherry or grape tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled and diced (I used two because I'm addict)
2 scallions, thinly sliced (or 2 tablespoons basil or cilantro, roughly chopped)
2 tablespoons fresh lime juice
1 tablespoon vegetable oil or olive oil
Kosher salt and freshly ground pepper, to taste
Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.