Thursday, July 5, 2012

The 4th of July! And a summer salad recipe.

Yesterday was one of those rare days when everything is perfect and relaxing: a successful potty training day, a happy toddler, sunny weather, delicious food, catching up with family and the most amazing firework display from our backyard.


We went to the parade followed a dinner of barbeque chicken, cucumber salad, fruit salad and the only summer salad you'll ever need to know.


4 ears of sweet corn
2 pints of cherry or grape tomatoes
1 large avocado
2 scallions
1 lime
1/4 c feta cheese
2 slices of bacon crumbled (optional)

Grill the sweet corn on low to medium for 10 minutes until slightly tender. While the corn is cooling, halve the tomatoes, chop the avocado and finely chop the scallions.

Cut the corn from the cob and add it to a bowl with tomatoes, avocado and scallions. Squeeze lime juice over the top (for flavor and to keep the avocado from browning). Mix together with a generous amount of salt and pepper.

Before serving, sprinkle with feta cheese and bacon.

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