Summer Salad

I have made this salad at least a million times and every person I have made it for has asked for the recipe.  So here you go everyone! The best salad to serve all summer long.

This salad is called “Summer Salad” because it is summer in a bowl: fresh corn, avocado, onion, cilantro and lime juice. It is light and fresh and the perfect addition to any summer meal.  It can be served as a one dish meal with added grilled chicken or shrimp, or a perfect side dish to a juicy hamburger or piece of fish.

Serving Size: 6 (as a side dish)

Time: 30 minutes


4 ears of corn (shucked, boiled, and removed from the cob)

2 avocados (chopped)

1 pint cherry tomatoes (halved)

1/2 red onion (chopped)

1/2 cup cilantro (chopped) add more or less depending on your view of cilantro (some people hate it!)

Juice from 1 lime (or 2 if they aren’t particularly juicy)

Salt and pepper to taste

While the corn is boiling, chop the red onion, cilantro and avocados, halve the cherry tomatoes, and juice the lime. After you  boil and remove the corn from the cob, place it in a large bowl to cool (about 10 minutes). Add the halved cherry tomatoes, chopped red onion and cilantro to the corn. Add the lime juice and salt and pepper. Stir well.  Do not add the avocado until just before serving as it will become mushy and brown.

Summer salad tastes best if it has been sitting for a bit and all of the juices have had time to meld together, so make it first and let it sit in the refrigerator while you are making the rest of your meal.

Summer salad is also great for lunch at the office. Throw it in a mason jar with cubed grilled chicken and voilà! Lunch.

side bowl

My dear friend, Martina, made Summer Salad while she was in the Hamptons last weekend. Looks pretty delish to me!



Photos by Tawni Bannister.


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