Do you see the beautiful flowers between
the leaves?
Last week I volunteered to run my CSA for the evening and when I walked into the room, the smell of fresh basil was overpowering. Everyone commented on how wonderfully fragrant the smell was, and many of us commented on our wish to run home and make something great to reflect both the scent and flavor.
Years ago I had made a refreshing summer salad with corn and cucumber, and in addition to the basil, these ingredients were included in my weekly share. I was also taking home some fresh lettuces and green pepper. From there, I added a few ingredients I already had in my kitchen and created this delicious dinner (and it couldn't have been easier.)
You'll need:
3 ears of corn, remove the kernels
1 avocado, diced
1 cucumber, peeled, seeded and diced
1 green pepper, seeded and diced
6-8 cherry tomatoes, seeded and diced
1 cup of romaine (try to get more hearts than leaves)
4 basil leaves, cut into thin ribbons (chiffonade)
Balsamic vinegar
Extra Virgin Olive oil
Salt and pepper to taste
Place the lettuce on the bottom of the bowl and then add the corn, cucumber, tomato and green pepper. Dress to your liking with the vinegar and some olive oil and toss to coat. Chill for 20 minutes. Then add the avocado and gently toss again, careful to not mash the avocado. Season with salt and pepper to taste and serve. If you enjoy wine with your meal, Sauvignon Blanc goes perfectly!
