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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sarah’s Corn, Avocado and Tomato Salad Recipe

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This recipe for Sarah’s Corn, Avocado and Tomato Salad is from A Good Feed: A Journey Through Life, Love and Travel with Family and Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ears of fresh sweet corn (it must be sweet summer corn, preferably yellow and white) scraped from cob in big chunks.
1-package small sweet cherry tomatoes cut in half
½ red onion diced finely
2 ripe but not mushy avocadoes chopped in small pieces but not fine.
Juice of 1 lime
Olive oil to coat
Splash red vinegar
½ bunch cilantro finely chopped
2 cloves garlic finely chopped
Directions:
Directions:
Combine, corn, tomatoes, onion, avocados, and then squeeze one lime over all. Add enough olive oil just to coat salad, maybe ¼ cup then sprinkle liberally with red wine vinegar and add cilantro, garlic, salt and pepper. Let sit for an hour or more
Personal Notes:
Personal Notes:
Sarah Anastasia Henry, another great cook in our family. This salad is as beautiful as she is!

 

 

 

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