Book of the Month: The Sun Also Rises by Ernest Hemingway
In the summer, I find that I buy too much produce. Common problem really. So, in order to clean out the fridge, I make an enormous salad. The base recipe is always the same: corn, tomato, avocado. But everything else changes. Sometimes it is accented with canned tuna or bits of roast chicken. Other times it is strictly vegetarian with mushrooms or tofu for protein. I like a bit of red onions and almost always use lemon juice and olive oil as the dressing. It is also excellent as a side dish to bring to potlucks, BBQs, and the like.
As the summer winds down, I will hopefully have some more for you all. In the meantime, make a nice salad and enjoy the sunshine!
Corn, Tomato, and Avocado Salad
3 ears of corn
2 large tomatoes
Optional: canned tuna, roast chicken, steak, tofu cubes, mushrooms, olives
Cut kernels off of the corn cobs. Chop tomatoes into large cubes. Cube avocados. Add additional ingredients as desired. Toss with lemon juice, olive oil, and salt promptly.