My Favorite Summer Side – Corn, Avocado, and Tomato Salad

If you caught my post on Wednesday, it was all about planting those beautiful veggies we’ve been nurturing for so long under our grow lights. Just around the corner, we’re going to be enjoying those fresh tomatoes (is there really anything better than that?!) and biting into that sweet corn at the peak of its freshness.

But until our gardens start producing, find me at the farmers markets getting all the fresh veggies I can get my hands on. Here in KC, they are already putting out some of my favorites that have that mid-summer taste. I love me some farmers!

So stop by your local farmers market, pick up some yummy ingredients and meet back in the kitchen for this fresh, delicious, bring to a BBQ or keep for yourself side dish that you will be making all summer long!

Ingredients

2 ripe avocados, pitted, sliced, and cubed into small chunks

1 medium cucumber, skinned and cut into chunks

1 package cherry tomatoes, sliced in half

1 ear of corn

2 Tablespoons olive oil

2 Tablespoons lemon juice

Salt and pepper

Recipe

In a medium skillet, add water to the halfway point and place your ear of corn inside. Cover with lid and turn heat on medium high. Let ear of corn steam in the skillet for 8-10 minutes, until kernels are bright and yellow. Take out the ear of corn and let cool on cutting board for a few minutes.

After cubing your avocado and cucumber, and slicing your tomatoes, add to medium bowl. When corn is cooled, stand on its end and slice the corn off using a sharp knife.

Put cut corn into bowl with other cut veggies. Pour olive oil and lemon juice over and mix gently to coat everything. Season with salt and pepper and enjoy!

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