Category: Avocado

Fresh Corn Salad

7/26/2023

Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

0 Comments

ARUGULA, TOMATOES AND SWEET RICOTTA

5/9/2017

1 Comment

This might be called, in the cooking jargon of today, a non-recipe. It proves the maxim that simple is always elegant and in this case, divinely tasty.

Serves 2

½ lb. fresh young arugula
2 large ripe tomatoes
½ cup fresh, whole milk ricotta
1 ripe avocado

2 Tablespoons of good green olive oil or fresh basil pesto

Mound the arugula on a serving dish.
Slice the tomatoes and arrange on top of the arugula.
Slice the avocado and intersperse it with the tomato slices.
Spoon a generous tablespoon or more of the ricotta between the tomato and avocado slices.
Drizzle either the olive oil or the pesto across the top of the salad and serve.

1 Comment

Fresh Corn Salad

ARUGULA, TOMATOES AND SWEET RICOTTA

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