In an effort to feel a little less like I’m melting this summer, I’m trying to make as many cold & refreshing dishes as possible. Here’s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips.
Corn & Radish Summer Salad
radishes, thinly sliced
cilantro (cilantro flowers pictured but not ideal)
Boil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle.
Toss with sliced radishes and the juice of one or two limes depending how much salad you have.
Add salt & chopped cilantro to taste. Stir well. Gently toss avocado in.
Chill* for an hour or two & serve. Eat with a spoon or tortilla chips.
*Chilling isn’t necessary but it helps the flavors mix and, if you’re as hot and sweaty as I am this July, you’ll want something really cold in your mouth.