I recently tried three of the summer salad recipes from Martha Stewart Living. As usual, I altered a bit – either because I was missing an ingredient or a step was more convenient. This one received rave reviews at our house.
Side Salads a la Stewart
Grilled Corn and Avocado Salad
Author: Valerie@Snap-Peas
Recipe type: side dish
Ingredients
- 4 ears of fresh corn
- 1 Ripe (yet firm) avocado, sliced
- 1Tbsp fresh lime juice
- ¼C chopped fresh cilantro
Instructions
- Grill the corn for about 15 min, turn often to get grill marks on all sides
- cut kernels off cob (I cut the kernels then sauteed in a grill pan - both ways tasted great)
- Slice the avocado, I sprinkled the lime juice over the slices - the original recipe calls for the juice to be mixed with the corn also - my avocado browned that way.
- Toss corn, avocado, and cilantro and serve - so easy.
Notes
It's a light fresh salad, that goes well with everything we've tried.
Again with Martha Stewart – at least the inspiration. This is a simple side dish that we’ve served with chicken and fish.
Pineapple and Zucchini Salad
Pineapple, Zucchini, and Basil Salad
Author: Valerie@Snap-Peas
Recipe type: side dish
Ingredients
- 1 whole pineapple cored
- 2 medium zucchini sliced
- on the diagonal
- ½ C torn basil leaves
- EVOO
Instructions
- Slice the pineapple into ⅓ inch thick half moons
- On a grill pan, I seared it until grill marks appeared, remove them to serving dish.
- Slice the zucchini , same width as pineapple.
- Coat grill pan with a little EVOO, saute zucchini until grill marks appear - should be firm but tender.
- Add to pineapple. toss gently with
- /2C torn basil leaves
- , 1 Tbsp EVOO, s&p to taste.