Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
In July we celebrate our country’s independence and with the warmer temperatures, I look at fresh garden salads to beat the heat. This is one I make frequently and what’s best is you can add in more veggies, cheese, and cooked chicken or shrimp.
Salad Ingredients
• 2 cups fresh cooked corn or canned as a substitute
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup finely diced red onion
• 1-2 avocados, cut into 1/2-inch cubes
Dressing Ingredients
• 2 tablespoons olive oil
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Combine the cooked corn, tomatoes, and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend. Add avocados right before serving so they don’t brown. Adding a squirt of lime directly to them will help them not brown.
