Monday, June 8, 2009
My dinner plate looked so yummy I had to take a picture for you all. Sunday afternoon I put some ribs in the oven and slow-cooked them for a few hours.
I also made a recipe called Corn, Tomato and Avocado Salad.
I wanted to share it with you because it was so delicious and perfect for summer.
For the Salad:
4 ears of corn, kernels removed (about 3 cups)
1-1/2 pounds of grape tomatoes halved ( I used regular fresh tomatoes
STRAIGHT OUT OF MY GARDEN)
1 pound of fresh mozzarella, diced
2 medium avocados, diced
For the Dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good -quality extra-virgin olive oil
2 Tablespoons fresh lime juice
1 teaspoon finely grated lime zest
2 teaspoons Kosher salt
freshly ground pepper to taste.
Combine the dressing ingredients in a blender, process until smooth.
Combine the salad ingredients in a large bowl and toss with the dressing.
Let sit at least 15 minutes before serving,
or cover and refrigerate for up to 4 hours.
I found this recipe in a recent issue of Food Network Magazine.
I have a confession to make. I bought the fresh mozzarella and can you believe I completely forgot to put it in the dish. I couldn't believe I did that. It was good without it so if you want to leave it out you can. Now I have to figure out something to make with all that cheese....
I added a little watermelon on the side and I have to tell you it was just a really good, simple summer meal.
Let me know if you decide to make the salad. I hope you like it!
Happy summer eating