Summertime salad is a dish that mom and dad created one day while the two of them were on a quest to prepare something different for dinner (that’s lunch for everyone north of the Mason-Dixon line). Red onion (my favorite), sweet corn, ripe tomatoes, crisp cucumbers, and buttery avocado drizzled lightly with a lemon-olive oil dressing is sure to excite your palate. It’s not quite summer, but it’s close enough for us Floridians.
Summertime Salad Recipe
- ½ head iceberg lettuce
- ½ red onion sliced
- 2 ears corn cooked
- 1 small tomato sliced
- ½ small cucumber sliced
- 1 small avocado sliced
- Juice of ½ lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- Clean and husk corn, then prepare steamer. In a large pot, add 1-2 inches of water and bring to a simmer. Add corn to steamer basket and cover. Steam corn until done, about 10 minutes. When corn is cool enough to handle, cut corn from cob.
- Wash the lettuce, tear into bite size pieces, and place on a platter. Add the corn, onion, tomato, cucumber, and avocado. Sprinkle with chopped cilantro. Dress with the lemon juice, olive oil, salt and pepper.