When tomatoes and corn are at their peak this summer, this salad will be at its prime. Lucky for us all these ingredients are available all year long, but will really be delicious towards the end of the summer. The salad has wonderful textures with the creamy avocado, crisp, smokey corn and juicy tomatoes. Select tomatoes that seem heavy for their size and dark in color. Avocados should slightly give when you push your thumb into it and be uniform in color.

Tips:

• If you're making the salad in advance, grill the corn, chop the tomatoes, and make the vinaigrette ahead of time. Then just assemble (and cut into the avocado) once you get there.

• Add a lean protein to the dish like grilled chicken or shrimp to stretch the dish further. If you want to keep it vegetarian, black beans would be a good choice.

• A salty cheese like ricotta salata would be delicious too!

Corn and Avocado Salad

Recipe from Bon Appetit

Serves 6

PREP 10 minutes

COOK 15 minutes

INGREDIENTS

4 ears of corn

Pint of cherry tomatoes, cut in half

2 avocados, cubed

Cilantro

DRESSING

2 tablespoons olive oil

2 tablespoons lime zest

2 tablespoons lemon zest

1/2 lime, juiced

1/2 lemon, juiced

Salt and pepper

INSTRUCTIONS

1. Heat your grill to medium-high heat. While heating peel back the husks on the corn, but don’t remove! Remove the silk from the ears, then pull the husk back over the corn. Grill the corn until charred and smokey on all sides, about 15 minutes.

2. Once the corn is cool enough, remove the kernels from the cob and place in a serving bowl. Add the tomatoes, a few leaves of the cilantro and the avocado.

3. Make the dressing by combining all the ingredients in a mason jar and shaking it until the dressing emulsifies and is uniform.

4. Add the dressing to the salad, slightly mashing the avocado around, without turning it into mush. Adjust seasoning with more salt and pepper and some cilantro leaves for garnish.