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
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.
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