Local corn is still delicious.  My tomatoes are still delicious, not so pretty, but oh, so delicious.

 Look at how luscious they are when I cut them open, that’s when their beauty shines…

The girls are all out of the house now, so it is time for us to eat a little lighter and healthier again. So I have been making some dinner salads.  This one highlights three of my favorite ingredients:  avocados, fresh corn and fresh, home-grown tomatoes. Add in the chickpeas and a lime dressing and you get a very fresh and satisfying salad.

And just to add a little decadence (and crunch), some crumbled tortilla chips!    

Corn, Avocado, Chickpea & Tomato Salad

1 head romaine, cut into bite sized pieces

2 avocados, peeled, pitted and chopped

2 large tomatoes (from the garden), chopped

2 ears corn, steamed, kernels removed (locally grown)

1 can chickpeas, drained and rinsed

1/4 cup olive oil

2 limes, juiced

salt and freshly ground black pepper, to taste

Tortilla chips, crumbled

Directions

Mix the lettuce, avocados, tomatoes, corn and chickpeas in a large bowl.

In a small bowl, mix the olive oil and lime juice, season to taste.

Toss the vegetables with the dressing.

Serve topped with crumbled tortilla chips.