Page 36 - WIC Farmer's Market Cookbook 2022 English

AUGUST When the summer heat is scorching, you may not want to eat anything hot. This salad is a perfect meal for the occasion.
SUMMER SALAD
Time to Make: 30 minutes | Servings: 5
DIRECTIONS INGREDIENTS
1. Stand an ear of corn up on the stem end. Using a sharp knife, carefully cut the kernels away from the cob, rotating until you’ve cut all the way around.
2. Cut peppers in half, lengthwise and remove the stem and seeds; chop into bite-sized pieces.
2 ears of corn**
2 bell peppers or sweet peppers
1 large cucumber***
2 large tomatoes or 1 pound small tomatoes
1/4 cup minced red onion
1 avocado, peeled, pitted, and
3. Slice off both ends of the cucumber and cut it cubed
into quarters lengthwise. Lay the quarters flat side down on the cutting board and slice them crosswise into thin triangular pieces.
1/2 cup chopped fresh basil Balsamic Dressing
4. Remove the stem from tomatoes and cut them 2 tablespoons white or red
into bite sized pieces. If you’re using cherry tomatoes, cut them in half or quarters.
5. Toss all of the salad ingredients together in a large bowl.
6. Whisk the vinegar and olive oil in a bowl, or shake them together in a jar with a secure lid. Drizzle the dressing over the salad and season to taste with salt and black pepper.*
* This salad keeps well in the refrigerator for up to 3 days in an airtight container as long as you don’t season it with salt until you’re ready to eat it. The salt will cause the veggies to lose their water and soften when the salad sits.
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balsamic vinegar or red wine vinegar
4 tablespoons extra virgin olive oil
1/4 teaspoon salt to taste
1/8 teaspoon freshly ground pepper to taste
** If you prefer to use cooked corn, steam or boil the corn on the cob for 3 to 5 minutes, remove from the pot, let cool, then remove kernels per directions above.
*** You can also use chopped zucchini in place of the cucumber.