Tuesday, August 7, 2012

dilly corn salad




We had this salad a couple of days ago. The recipe I started from suggested that it would feed 6 as a side salad but David and I each ate what must have been meant for 2! lol.  I'd say that as it is full of vegetables that can't be a bad thing :) and I can't think of anything more to say to entice you.

Hit the closest farm stand and get your corn as freshly picked as possible. Then make a bowl of summer for lunch!

I took a couple of liberties with the salad ingredients but totally changed the dressing.

dilly corn salad
(inspired by a recipe from Food52) 

2 ears of fresh, uncooked corn - kernels scraped from the cob (about 2 1/2 cups)
1 English cucumber, cut into 1/2" cubes
1 sweet red pepper, diced
1/2 cup minced fresh parsley
2 green onions, white and green parts sliced thinly
1/8 cup (lightly packed) fresh dill, minced
1 avocado, diced

dressing:
1/3 cup Greek yogurt
1 1/2 Tbsp milk (I used coconut milk - choose what you like best)
1 clove garlic, crushed
1/4 cup extra-virgin olive oil
1 Tbsp cider vinegar
1/2 tsp agave nectar
1/2 tsp sea salt
freshly ground pepper to taste

Combine the salad ingredients in a large bowl and toss to combine.

In a separate bowl combine the dressing ingredients and whisk together. Pour over the salad ingredients. That's it. Simple. Yummy.


1 comment:

Big Reid said...

Hope you used Taber corn!