Now that we have a bit of sunshine and hot weather - it's time to explore some new summer salad recipes. I actually ran across most of the offerings below last fall, but wanted to hold off until the spring/summer season when produce is at its freshest. Aida's Corn, Tomato and Avocado Salad came to my attention while watching the Food Network. I liked the fact it was marinated with no lettuce, spinach or cabbage, so would hold up well for a make the night before dish, a picnic, or to enjoy as leftovers the next day. Most of the other recipes were from an article in The Vancouver Sun. There are a few, however, I have forgotten the source. Now that summer is finally arriving in Vancouver, the time seemed right to offer this assortment.
The first salad is one I tried and enjoyed immensely, BUT it is unusual. Best to serve it when you have guests with a wider palate who like new experiences. It also needs VERY fresh corn on the cob to start with, so use it as a seasonal offering when local corn hits the market. The other recipes are totally untested so be sure and let me know what you think if you try them. These recipes are being worked into my menus over the next 3-4 weeks so I will update with comments (or remove if a disaster) as I go along.
(Note - I apologize for the odd spacing in the ingredients section. There is no tab feature to line them up in blogger and when I copy and paste from a word doc today, it just isn't working properly.)
Aida's Corn, Tomato and Avocado Salad
Recipe courtesy Aida Mollenkamp for Food Network Magazine
Serves: 8 servings
Mediterranean Crunch
The first salad is one I tried and enjoyed immensely, BUT it is unusual. Best to serve it when you have guests with a wider palate who like new experiences. It also needs VERY fresh corn on the cob to start with, so use it as a seasonal offering when local corn hits the market. The other recipes are totally untested so be sure and let me know what you think if you try them. These recipes are being worked into my menus over the next 3-4 weeks so I will update with comments (or remove if a disaster) as I go along.
(Note - I apologize for the odd spacing in the ingredients section. There is no tab feature to line them up in blogger and when I copy and paste from a word doc today, it just isn't working properly.)
Aida's Corn, Tomato and Avocado Salad
Recipe courtesy Aida Mollenkamp for Food Network Magazine
Serves: 8 servings
Ingredients
For the dressing
1-1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 TB fresh lime juice
1 tsp finely grated lime zest
Kosher salt and freshly ground pepper
For the salad:
4 ears corn, kernels removed (about 3 cups)
1-1/2 lbs. grape tomatoes, halved (about 3 cups)
1 lb. fresh mozzarella, diced (I prefer to use mini-boccocini cut in half)
2 medium avocados, diced
Directions
Combine
the dressing ingredients in a blender,
using 2 teaspoons salt, and pepper to taste; process until smooth.
Combine the salad ingredients in a large bowl and toss with the
dressing. Let sit at least 15 minutes before serving, or cover and
refrigerate for up to 4 hours.
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