Happy Memorial Day! On this day, the official kick-off of summer, there’s no better way to celebrate than with a backyard BBQ with friends and family. Whether I’m hosting a BBQ or just attending, I’m always trying to search for the perfect side dish and this simple and fresh one by Martha Stewart is just the ticket.
It comes together in a flash with a few simple ingredients but bursts with flavors that scream summer. There’s no cooking required – even the corn is raw and gives the dish a crisp sweetness. The only word of caution with this dish is that you really need to make it the day of the BBQ. Even with the lime juice in the dressing, the avocado starts to brown a bit after a day. So, whip this up the morning of the BBQ and serve that day.
Tomato, Corn & Avocado Salad (adapted from Everyday Food)
2 ears of corn (husk and silk removed, tip cut off)
2 pints cherry tomatoes, halved or quarted
2 green onions
2 tablespoons lime juice (from about 1 lime)
1 tablespoon vegetable oil
coarse salt & pepper to taste
Invert a small bowl into a large bowl and stand ear on top of the small bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.