One of my summer resolutions is to try 3 ideas from each of my (seasonally relevant) Pinterest boards. I love to pin stuff and I'm totally ok with the fact that a lot of those pins will never actually get made/done by me. On the other hand, I do need to give myself a little push to at least do some of them. It's just more fun that way.
Hence, I made this salad. My inspiration came from this pin. Originally found here. I didn't end up following the actual recipe--I just used it for inspiration. I had two ears of leftover corn on the cob laying around, so that was the push I needed to get going with this. Here's how I did mine--
Corn and Avocado Salad
Cut the corn from two ears of (cooked) corn on the cob and add to a bowl. Add in avocado chunks from 1 avocado, halved cherry tomatoes, and sprinkling of bleu cheese to taste, and a nice sprinking of course salt and freshly ground pepper. Toss with dressing of your choice (I used what I had on hand--a Good Seasons garlic and herb). Yum!
2 comments:
Looks so pretty. Have you tried the corn avocado salad from a back issue of 3141 (or whatever that magazine is called)? It's a warm salad with carmelized onions and feta (or goat?) cheese and oh so good.
I tried this for dinner tonight with a steak...was great. A little bit of blue cheese meant we didn't need any dressing! Thanks for the inspiration!
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