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.
I originally intended to make a risotto for this post (and I’m sure I will at some point in the near future) but when I was at the grocery store last week I came across the most beautiful rainbow radishes and I couldn’t pass them up. On top of that, we had such a gorgeous weekend in store that I couldn’t bear the thought of being cooped up inside stirring my risotto. This simple slaw was just the ticket and was a beautiful addition to the flank steak we threw on the grill. Fresh, colorful, acidic and crisp. I think this may be my go-to slaw for the foreseeable future.
Cucumber-Radish Slaw (by Everyday Foods)
1-2 english cucumbers (I used one very large one)
4-6 radishes (to equal 1 cup)
3 tablespoons cider vinegar
2 teaspoons olive oil
1 teaspoon sugar
1/2 teaspoon coarse salt, plus more for seasoning
2 tablespoons finely minced red onion
Peel English cucumbers. Halve lengthwise; scrape out any seeds with a teaspoon. Slice cucumbers very thinly on the diagonal.
Thinly slice radishes. In a large colander, toss vegetables with coarse salt. Top mixture with a plate that fits inside colander; weight with a heavy object. Drain in sink 20 minutes; squeeze vegetables in paper towels to dry.
Transfer to a bowl; toss with minced red onion, cider vinegar, olive oil, and 1 teaspoon sugar; season with salt and ground pepper. Serve immediately.