Let’s consider this step one of incorporating real food back into my diet.
A week of awesome vacationing/eating in San Diego was directly followed by a week of sickness/sleeping, during which the most solid food I ate was an antibiotic.
Yesterday I was able to stand up long enough to leave the house, so I knew I needed two things:
-a salad that took minimal effort and used some of those veggie type things I’d been missing out on all week.
Oh, and then I made this coffee cured pulled pork for dinner. I’m crazy. I know.
I guess I went into overdrive because I hadn’t really cooked at all this month. Not cool!
But you know what is cool? Summer veggies.
They almost make it too easy.
Gather up pretty much any grouping of summer’s bounty, throw in a bowl with some citrus and you’ve got yourself a meal.
If you can grill said bounty – well now we’re really talkin’.
If not, there’s always your old friend the cast iron skillet. He’s got your back.
I am out-of-control-obsessed with corn right now. It’s too damn good.
I swear, somehow this year’s corn is the sweetest ever! And it costs a pile of pennies! That’s always nice.
This salad would work great for backyard entertaining – it’s easy to throw together and it gives your guests the option to get some kind of health factor in there between all the margaritas and bbq ribs and burgers and whatnot.
If you have a grill going, you can char the corn on the grill, then cut the kernels off the cob to add to the salad.
Serves: 6-8 as a side