I know I’ve said fall is my favorite season, I think I still stand by that. But summer is my favorite food season. So many fresh ingredients to choose from, eating outside, grilling, it’s just the best. My Dad and brother came over for dinner last week and I didn’t feel like going to the grocery store so I drove down to Sweet Berry Farm quickly and grabbed a few ingredients for a yummy salad (Craig made grilled pizzas). This one is so simple and really tasty. You can definitely switch up the ingredients to your liking. When I recreated the salad this week so I could share it on here I forgot to include roasted pepitas which aded a really nice crunch (they also pack a ton of nutrients). The dressing is my favorite part, and it’s so much better homemade. I honestly never take measurements when I make dressing at home. I tried this time around so I could include it for the recipe but I ended up tweaking so if it doesn’t taste right just you can keep adjusting (if you end up with too much just save extra in the fridge). Generally I follow the 1 part vinegar to 3 parts oil ratio for dressing.
Ingredients (Serves 2)
1 ear of corn
1 cup baby heirloom tomatoes
watermelon radish (this can be hard to find, you can substitute with regular radish)
1 teaspoon dijon mustard
salt & pepper
Soak corn in water and cut off the very end so there’s no loose hairs. Leave husk on and grill turning once on med-high for around 10 minutes.
Chop tomatoes in halves or quarters.
Chop watermelon radish in small slices.
For dressing: combine 1/2 lemon juice, mustard, rice vinegar and avocado oil (use the 1:3 rule for vinegar and oil and adjust to your liking) in jar, season with salt and pepper.
Remove husk and cut corn off into bowl.
Pour half of dressing onto tomato, corn, radish mixture.
Add mixed greens and toss ingredients together, add more dressing if needed. Top with sliced avocado.