In these high heat dog days of summer, it’s nearly impossible not to find ourselves increasingly drawn to all things watermelon, those stunningly ugly heirloom tomatoes (you know the kind I’m talking about – sporting shapes even the most devout geometry enthusiast couldn’t identify), and practically candy ears of sweet yellow corn. Bright, vibrant, and fragrant summertime favorites! Wrapping them into one perfect and complete meal, this Heirloom Summer Salad is just the bite for your next potluck picnic or casual weeknight meal. This very simple, wonderfully refreshing, and truly life giving salad is lightly dressed with a glug of olive oil and a few squishes of fresh lemon juice, then elevated further with whole halves of ripe avocado. Don’t forget the tall glasses of rosé and thick slices of toasted crusty bread!
Heirloom Summer Salad [serves 4]
3 ears sweet yellow corn 2 cups seedless watermelon, diced 4 medium heirloom tomatoes, roughly diced 1 cup cherry tomatoes, halved 2 tablespoons olive oil juice of 1 lemon 2 ripe avocados, halved, pitted& peeled 4 teaspoonsraw hemp seeds ¼ cup fresh mint, roughly torn salt & pepper to taste
Preheat oven to 350 degrees F, oven rack in the middle.
Place whole ears of corn, with husks, directly on the oven rack. Bake for 30 minutes (your home may begin to smell like popcorn… don’t fret!), then remove from heat and set aside to room temperature. Once cooled, peel and discard to husks and silk. Using a sharp knife, cut down the sides of each ear of corn to separate kernels from husks. Discard of husks and transfer kernels to a large serving bowl.
Add watermelon, various tomatoes, olive oil, and lemon juice to the serving bowl and gently toss until well combined. Season with salt and pepper to taste. Place avocado halves directly on top of the salad, sprinkling each with 1 teaspoon hemp seeds. Scatter mint leaves, then serve and enjoy!
Nutritional Information [per serving] 325 Calories, 19g Fat, 40g Carbohydrates, 10g Fiber, 14g Sugar, 8g Protein