Sweet Corn Peach Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
Dice up 1 to 2 big avocados
02 -
Chop a medium jalapeño—get rid of seeds, then slice or dice it thin
03 -
Wash and chop up 3 tablespoons fresh cilantro
04 -
Finely chop a quarter cup of red onion
05 -
Slice or chop 2 ripe peaches
06 -
Take 4 cooked corn cobs, cool them down, and cut off the kernels
→ Honey Lime Vinaigrette
07 -
Pinch of salt, as needed
08 -
Add fresh ground black pepper to your liking
09 -
Mix together 3 teaspoons of honey
10 -
Squeeze 3 tablespoons lime juice, fresh is best
# Instructions:
01 -
Right before you eat, gently mix in the avocado or scatter it on top of each serving. Dig in straight away.
02 -
Taste and add more salt if you need it. Toss it once more. Stick it in the fridge for about 10 to 20 minutes so everything blends together.
03 -
Now, toss in the peaches, cilantro, jalapeño, and that chopped onion with your bowl of corn kernels. Pour on the dressing. Give it all a light toss so everything's coated nicely.
04 -
Whisk honey and lime juice till the honey melts into the mix. Grind in black pepper to taste and stir again.
05 -
Boil or grill your corn cobs first. When they’re cool, slice the kernels off with a knife and drop them into your biggest bowl.
# Notes:
01 -
To nail the right sweetness for the vinaigrette, stick with 1 teaspoon honey for every 1 tablespoon of lime juice.