Hello, Foodies!
If you’re anything like me, you’ve been eating salad after salad for the majority of the summer. Let's put an end to those boring salads we are all too familiar with, and mix things up! This recipe is different because it uses corn as the base, rather than lettuce. One of the reasons I love it so much is because I usually have all of the ingredients on hand.
Ingredients:
Salad:
4 ears of corn
2 avocados
2 cups cherry tomatoes
1/2 a cucumber
1/3 cup crumbled feta cheese
1/2 red onion
Cilantro Vinaigrette:
6 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
1/2 tsp salt
1 tsp garlic powder
1/2 ground black pepper
2 Tbsp cilantro
Directions:
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I usually start by cooking the corn so that it’s ready to go once the rest of the ingredients are prepared. The corn can be cooked however you prefer. I chose to boil it because it’s fast and easy.
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While the corn is cooking, go ahead and start chopping the other veggies. Dice the avocados, cucumber, and tomatoes. (I like to finely chop the red onions because I’m not a fan of biting into a big hunk of onion, yuck!) Am I right or am I right? Also, now is the time to add the crumbled feta cheese.
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When the corn is cooked and cooled, go ahead and cut it off the cob. Mix all of the ingredients together and you're done! How easy was that?
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Now, we move onto the super simple cilantro vinaigrette. Combine the olive oil, vinegar, salt, pepper, and garlic powder.
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Finely chop the cilantro and add it to the mixture. Whisk the ingredients together and that's it!
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This recipe is quick and easy, which is ideal for the summer. Who wants to spend their time in the kitchen when they could be out enjoying the beautiful weather? I can’t wait to scarf down this summer salad. And look, I’m not the only one who thinks it looks delicious!
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Talk to you soon,
Foodie Friend
—Alex L.