Today is the last day of July, and once the calendar hits August I officially begin resenting the oven. This time of year is for fresh produce and chilled things. It's for barbecue-ing, for those of us lucky enough to have outdoor space (not me!), and it's for salsa and salad and lots of other fresh, colorful things.
I threw together this salsa-salad hybrid because all I really wanted to eat was corn, avocado and/or tomato and this seemed like the easiest way to get all three things in my belly at once. I think I could dice things a little finer and heap it on some kind of grilled white fish, maybe, or stuff it into a pita or tortilla with shredded chicken...basically, you can't go wrong when the main ingredient is 2 avocados. I can't even really claim this is a 'recipe' -- it's more a snapshot of my summer.
Also, a warning: If you cut yourself while dicing an avacado, for instance, you might want to enlist help with the dicing of the jalapeno. Because let me just tell you that otherwise...OW. Serious pain.
- 2 avocados, diced
- 3 ears of corn, kernels removed, uncooked
- 1 lb cherry tomatoes, quartered
- 1 cucumber, chopped
- juice of 2 limes
- salt and pepper to taste
- 1 jalapeno, seeded and diced
Dice the avocado, put in non-reactive bowl, douse with lime juice. Add the fresh corn, tomatoes, and cucumber, season to taste. Add the jalapeno. Avoid touching your eyes. Eat straight from the bowl, with crisp white wine, cold beer, chips, baguette, tortillas, more wine, more beer, whatever!