I know, it’s fall. But it’s warm. We’re still going to be dining al fresco, which is one of (my) life’s little pleasures. Under an umbrella, a dry, warm breeze blowing, sharing good food and conversation with family or friends while overlooking my tropical-ish garden from the deck above. Important for me at these treasured times is to avoid spending a lot of time on a warm day in a hot kitchen. Here’s an easy recipe that’s often requested by friends. Serve with grilled or broiled steelhead and some fresh artisan bread, and you’ve got a fall-perfect dinner on the table in short order. Enjoy the season while it lasts!
Grilled Corn, Avocado & Tomato Salad
Recipe adapted from Epicurious, serves 4
For the salad:
- 1 pint cherry or grape tomatoes, cut in half
- 1 ripe but still firm avocado, diced
- 2 ears of fresh corn, grilled, cut off the cob, then cooled. (cooked frozen corn works too. Drain it REALLY WELL or salad will be too watery.)
- ½ minced red onion
- 2 Tbsp fresh cilantro, chopped
For the dressing:
- Juice of 1 lime
- 3 Tbsp vegetable oil
- 1 Tbsp honey
- Salt & pepper to taste
- Place all salad ingredients in a medium bowl.
- Whisk all dressing ingredients in a small bowl.
- Pour the dressing over the salad and gently combine; be careful not to squish the avocados.
- Taste for seasoning.
- Let it sit at least 15 minutes to mingle the flavors.
Can be doubled; leftovers are great for days—perfect for use in tacos.
B-W resident Susan Trabucco is passionate about cooking and tropical-ish gardening. Her wish for this regular column is to inspire the fearful to cook with abandon and the experienced to find a new “keeper” recipe. Cook on! For recipe questions or to submit your recipe ideas for this column, contact Susan at susan@trabucco.biz.