This flavorful salad from Simona Carini offers a rainbow of colors and is a perfect end of summer treat.
- 2 ears of corn, silk removed, wrapped in the husks
- 5 ounces shelled edamame
- 30 cherry tomatoes, halved lengthwise
- ½ dry pint blueberries, rinsed
- 1 medium-sized ripe avocado
- 1½ teaspoons Meyer lemon juice (or regular lemon juice)
- Fine sea salt, to taste
- A few leaves of fresh mint, chiffonaded
- Preheat oven to 450°F.
- Place corn on a baking sheet and roast in the oven for 20 minutes. Cool briefly, then remove the husks. Working over a shallow bowl or pyrex dish, use a sharp knife to scrape the kernels from the cob. (Save the empty cobs to make stock or broth.) Place the corn in a serving bowl.
Prepare the edamame according to package directions. Add the edamame, tomatoes, and blueberries to the corn.
- Cut the avocado in half. Dice one half and add to the salad.
- Dice the other avocado half and place in a ramekin. Add the lemon juice and a few pinches of salt and mash the avocado with a fork. Add to the salad and gently toss.
- Sprinkle the mint over the salad and toss again. Serve immediately.
- If the corn has already been husked, Simona suggests wrapping the cobs in foil before roasting.
- Simona suggests a number of variations: Use quartered strawberries instead of blueberries and/or fresh (blanched and skinned) fava beans instead of edamame, and/or orange mint instead or traditional mint.