Yesterday, I mentioned the produce anxiety I face when the summer starts to head into fall. One way I combat the unrest I experience during the waning days of peaches and heirloom tomatoes is to eat meals that are simple, easy combinations of the best of the season. After I unpacked my farmers market haul yesterday, I made a very basic salad for lunch.
You can think of it as a very chunky guacamole, and if you were looking for a tasty dip, you could chop everything a bit finer and serve it with tortilla chips. I like eating more like a creamy salad, the corn kernels blending into the avocado chunks and hiding in the tomatoes. I made mine completely plain, seasoned with just with salt and pepper, although if you wanted a bit more acidity, you could dress it with a squeeze of lime juice. My basic recipe is after the jump.
Basic Summer Salad
1 avocado, cubed
1 tomato, chunked
1 cob of corn, kernels cut off
2 pinches of salt
4-5 turns of a pepper grinder
Toss all ingredients together and enjoy. Add cucumber for crunch, or feta cheese for a bit of protein. Eat with crackers, chips or straight out of the bowl with a spoon.
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