Monday, July 24, 2017

Corn, Avocado and Radish Salad


If your weather has been anywhere near as hot as what we've had in New Jersey this past week, turning on the oven to prepare dinner is about as appealing as donning a ski parka in a sauna.
Naturally, cold dishes like salads come to the rescue when the temperatures are too hot to cook, but not just any old "lettuce-and-tomato" cold salads.
I was inspired to make this after seeing something similar online from Helena, who goes by the handle @brat_h_ on Instagram.
Helena used grilled corn, and I heartily endorse that approach, although I had a leftover ear of boiled, but delicious, Jersey corn needing a home.
I added and deleted a few things from her dish, based on what I had on hand. One thing I didn't have was the chipotle powder she used, so I mixed a little paprika and cayenne together. I also subbed fresh oregano for the cilantro, since my husband isn't a cilantro fan, and we've got plenty of oregano flourishing in the garden. As you can tell, you can make the salad your own depending on what's available to you.
Scatter all the ingredients across a bed of mixed lettuces that have been seasoned with your favorite vinaigrette.
Then drizzle on some of the dressing and decorate with the red currants, if you can find them.
If not, try to find some tiny red cherry or grape tomatoes to give the dish a really festive look.

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Corn, Avocado and Radish Salad 

Ingredients for salad:
1 ear of corn, boiled or roasted, removed from the cob
 1 ripe avocado, sliced
2 red radishes, sliced thinly
1/2 green pepper, sliced thinly
red onion, sliced thinly
fresh red currants (if you can find them) 

mixed lettuces, dressed lightly with your favorite salad dressing (I like to use extra virgin olive oil, white balsamic vinegar, a little honey, a little Dijon mustard, plus salt and pepper.)

Creamy Dressing:
1/3 cup mayonaaise
1/2 cup sour cream
grated zest from 1 lime
juice from 1/2 lime
a sprig or two of fresh oregano leaves, minced
1/4 tsp. paprika
dash of cayenne pepper
salt, pepper
Mix all the ingredients for the dressing together in a jar.

Toss the lettuces with a light amount of the oil and vinegar dressing (the creamy dressing will add another layer, so you don't want to overdo it on the oil and vinegar dressing). Arrange the lettuces on a platter, then place the rest of the ingredients on top of the lettuce, in an "artful" way.
Drizzle dabs of the creamy dressing on top.
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8 comments:

Rosa's Yummy Yums said...

A lovely salad! Fresh and delightfully crunchy.

Cheers,

Rosa

Claudia said...

I'm going to do this tonight with our salmon. We do have currants at the market but they are ridiculously expensive. But everything else is so fresh and local right now - will dig right in. (We're alternate very hot with cooler than normal. I appreciate the cool.)

Marisa Franca @ Allourway said...

Beautiful salad and it sounds and looks delicious! I like your substitutions -- although the other ingredients sound good too. The only thing I don't have at the moment is corn -- I'm making a trip to the grocery store this afternoon and corn is on the list. Have a great day!!

Chiara Giglio said...

confesso di non aver mai usato le pannocchie per l'insalata, vedo se le trovo !

Frank Fariello said...

Summer on a plate! And I can certainly relate to not feeling like turning on the oven (or stove, for that matter) on hot summer days. In fact, I wrote about it in my last post, too. I guess it's that time of year!

SavoringTime in the Kitchen said...

I like how you adapted this recipe to what you had on hand. So pretty and delicious!

Paola said...

I’m with you Linda, a composed salad is the ideal way to go during a heat spell. The corn is a wonderful idea, and something I am going to incorporate into my main course salads.

Pat @ Mille Fiori Favoriti said...

This looks fabulous! I love avocados and making them as a full meal like this is a treat