Another recipe with tomatoes in it. I know, I know. Fear not – the nasty, mildewy blight that has stricken my tomatoes has rendered them bare. This salad is pretty much the last thing I’ve been able to throw together from our garden – and I do mean throw together. This is so off the cuff and versatile, I hesitated to even call it a “recipe”.
I’m always a little obsessed with raw corn and tomato salads in the summer and this one is no exception. This beautiful purple corn (that I’ve been finding at Earth Fare) adds a really cool pop of color – this would be just as tasty with your standard white or yellow corn. This recipe is also a study in using some pantry and fridge staples to stretch out a dish. I always have a jar of heart of palm on hand to work into salads like this – I adore them and it’s a great excuse to eat them. As it is now, this salad is vegan but feel free to throw in some crumbled feta cheese or some ricotta salata.
Corn, Tomato and Avocado Salad – serves 4 as a side dish
– Combine all of the produce – aside from the avocado – into a bowl and stir to combine. Drizzle over the lime juice and olive oil and stir again. Gently fold in the avocado. Season with salt and pepper. Serve immediately.