Tomato, Corn & Avocado Salad

A Feteful Life: Tomato, Corn & Avocado Salad

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.

A Feteful Life: Tomato, Corn & Avocado Salad

A Feteful Life: Tomato, Corn & Avocado Salad

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
1 avocado
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.

A Feteful Life: Tomato, Corn & Avocado Salad



Couscous Salad with Roasted Vegetables and Chickpeas


Couscous Header

As we established last week, I love fall. And another reason why I’m a big fan is because I can start roasting things again. My house is um… cozy {read: small} and anytime I have the oven on higher the 400 degrees you can feel it throughout the whole house. Not a great idea when I’m already melting in the swampy DC summers but perfectly acceptable when the weather turns cooler.

One of my favorite things to roast is carrots. They turn incredibly sweet, soft and crunchy – so delicious. When I saw this recipe by Martha Stewart, I knew I had to make it and it didn’t disappoint. Because my family isn’t a huge fan of couscous, I made the whole batch on Sunday and had it for lunch the rest of the week. I think it got better on the second day because the couscous absorbed the lemon vinaigrette. You can get your free printable recipe card here or scroll down to see the recipe. Enjoy!

Couscous Ingredients

Carrots and cauliflower

Ready to toss

Bottom Photo

Couscous Salad with Roasted Vegetables and Chickpeas {adapted from Martha Stewart}


1 pound carrots, sliced ¾ inch thick on the diagonal
1 head cauliflower (about 3lbs), cored and cut into florets
1 ½ teaspoons chili powder (original recipe calls for cumin but I’m not a fan)
Coarse salt and pepper
1 cup couscous (original recipe calls for whole-wheat couscous)
1 tablespoon lemon zest
½ cup fresh lemon juice (from 3 lemons)
1 can (15oz) chickpeas, drained and rinsed
6 scallions, thinly sliced
5 ounces baby arugula


Preheat oven to 450 degrees. Place carrots and cauliflower on two rimmed backing sheet; toss each pan with 1 tablespoon of oil and ¾ teaspoons of chili powder. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.

Meanwhile, in a medium saucepan, bring 1 ¼ cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.

Make dressing: In  a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.

In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing (I omitted this step since I planned on eating this throughout the week and didn’t want the arugula to wilt too much). Add remaining dressing to couscous mixture, and toss; serve over arugula.