Sweet Corn Peach Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 to 2 big avocados, chopped up
02 -
1 medium jalapeño, seeds out and sliced thin or chopped
03 -
3 tablespoons fresh cilantro, chopped
04 -
2 peaches, diced or sliced up
05 -
4 cooked corn cobs, kernels sliced off
06 -
1/4 cup red onion, chopped tiny
→ Honey Lime Vinaigrette
07 -
Salt, add as you like
08 -
Fresh black pepper, cracked and tossed in
09 -
3 teaspoons honey
10 -
3 tablespoons lime juice (fresh tastes best)
# Instructions:
01 -
Right before eating, either mix in the avocado gently or lay it on top when you dish up individual bowls. Grab your forks and enjoy right away.
02 -
Taste and sprinkle in some salt if you want. Give it another mix, cover the bowl, and let it sit in the fridge for about 10 to 20 minutes so the flavors settle in.
03 -
Dump the peaches, chopped red onion, jalapeño, and cilantro into the bowl with your corn kernels. Pour in the vinaigrette and gently toss everything until it looks evenly coated.
04 -
Mix honey and lime juice in a small bowl until the honey blends right in. Grind in black pepper till it’s just how you like.
05 -
Boil or grill your corn cobs. Let them cool down totally, then slice the kernels into a big bowl.
# Notes:
01 -
A good trick: use a teaspoon of honey for every tablespoon of lime juice to get the vinaigrette just right.