Author Notes
Every Fourth of July, we head up to my sister's in-laws home in York Harbor, Maine. A neighbor brought a similar salad to this one for a BBQ. He used herbs from his garden, including lovage, although I've left it out as it's a little difficult for most people to find, and I've add a few more veggies from my CSA box. But really, the thing that sets this recipe apart from the others is the contrast of the avocado and thyme. I would never in a million years have guessed that these two would be such good friends. But it works. —CheapBeets
Continue After Advertisement
Ingredients
-
6
ears of corn
-
1 bunch
radishes, sliced thin
-
2
shallots, sliced thin
-
1/2
Cucumber, sliced thin
-
1 pint
cherry tomatoes, halved
-
1
lime
-
2 teaspoons
fresh thyme
-
1 tablespoon
olive oil
-
1 pinch
kosher salt
-
1
avocado, diced
Directions
-
In large bowl, toss together the corn, radish, shallots, cucumber and tomatoes. Add the salt, thyme, juice of the fresh lime and olive oil. Toss gingerly. Add the avocado -- the hope is to avoid making the avocado a mushy mess on top of of all these wonderful fresh veggies. Enjoy!
See what other Food52ers are saying.