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.