With so much
"picnic food" over the 4th of July I thought I'd relay some of the
best as they are good through out the summer. This one is thanks to the girls
in Mayville, N.Y. my home town and yes, there is no place like home for the
holiday, even if it's 4th of July
CORN,TOMATO AND AVOCADO SALAD
Serves: 4 Difficulty Level: 1 (of 5) Prep Time:
5 Minutes Ready In: 5 Minutes
INGREDIENTS:
• 1 ear corn (husk and silk removed; tip cut off)
• 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
• 1 avocado, halved, pitted, peeled, and diced
• 2 scallions, thinly sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon canola oil
• Coarse salt and ground pepper
PROCEDURE:
• Stand ear in a large wide bowl, and 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.
Enjoy!
CHEF PHIL
