The inspiration for this recipe came from an issue of Real Simple, several years ago. I can’t find the original recipe online, but that’s where I got the idea to put these three main ingredients together.
I use raw sweet corn for this recipe, which in season (right now! go get some) is just divine. You just stand the cob up on end, and use a large chef’s knife to pare the kernels away from the cob. Make sure you do this inside the dish you’re going to use for the rest of the recipe, so that any liquid released by cutting the corn winds up in your food, not on your cutting board. I’m a tiny bit obsessed with the crunchy texture of the raw corn, especially the way 4 or 5 kernels will hold together off the cob, uniting to create a big chunk of summer goodness.
I use two ears of corn; two avocados, in bite-sized chunks; a half pint of grape tomatoes, halved; the juice of one lemon; and a large handful of cilantro, chopped (you can substitute basil). Mix them all together and serve at room temperature or straight from the fridge.
August 12th, 2008
This is just an easy salad I threw together to go with a cauliflower gratin last night. It’s a 50/50 blend of baby spinach and mixed greens, sliced hard-boiled eggs, sliced white mushrooms, Pereg Seeds Mix for Salads (sunflower seeds and some spices), and a balsamic vinaigrette. It was very yummy, and would be a good main dish salad in warmer weather, too. Maybe with some tomatoes thrown in, too.
March 28th, 2008
Thanks to Serious Eat’s Potato, Chicken, Green Bean, Egg, and Avocado Salad in an Herb Mayonnaise, I present to you the lunch with the longest name ever.
I almost always have leftover roasted or boiled (from soup) chicken in the house now that I am cooking regularly, and since today I happened to also have an avocado, hard-boiled eggs, and grapes, I picked up the green beans this morning to complete this dish.
I’m sure adding herbs to the mayo (or making your own mayo!) would take this composed salad over the top, but that’s just more fuss than I need for lunch. Here’s my simplified version.
Adapted from Serious Eats
2 handfuls haricot vert
1 handful red grapes, halved
1 avocado, peeled and sliced
2 hard-boiled eggs, quartered
1 cup leftover chicken, shredded
2 tsp. dijon mustard
1-2 Tbsp. mayo
salt & pepper
Wash and trim haricot vert and place in a covered bowl with a few tablespoons of water. Microwave for 3 minutes on high or until beans are tender enough for your taste, then immerse in cold water to stop the cooking. Drain and pat dry.
In a large bowl, combine beans with the next four ingredients. Toss gently. Add mustard and mayo, salt and pepper and again toss gently until all ingredients are coated. Serve as is, or on a bed of lettuce.
January 8th, 2008
I'm Dara, the chick in the kitchen. Living in the suburbs of Manhattan with my two boys, ages 3 and 5, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Reach me at .