There’s something about that fresh summer produce that makes me want to eat things raw, and the fact that the weather is hot makes it more unappealing to turn on the stove or oven. Earlier this week, I posted the raw zucchini ‘caprese’ salad. Today, I’ve got for you a simple salad that celebrates fresh, raw corn straight from the cob, creamy avocado chunks, and cherry tomatoes. Dressed with only lime and salt and pepper, this salad is quick and easy to make. Its simplicity is part of what makes it so delicious.
Serves 2-4 depending on serving size
2 ears of raw corn
1 large handful cherry tomatoes, quartered
1 avocado, cut in small chunks
juice of 1 lime
salt & pepper to taste
Cut the corn off the cob and break the large pieces up with your hands so they are all individual kernels. Place is a medium mixing bowl. Toss in the quartered cherry tomatoes and avocado chunks. Add the lime juice and a sprinkle of salt and pepper. Stir gently—the avocado is delicate. Taste and adjust seasonings as needed. Serve immediately.