I’ve said it before and I’ll say it again: summers in our neck of the woods are gross. Super hot and humid and altogether yucky. I don’t love cooking as it is, so you can imagine what a chore it becomes when there’s 90% humidity outside. But, since we still do need to eat and since eating out everyday is not a feasible option, over the years, I’ve developed a small repertoire of summer dishes that require very little oven or stove use.

This salad is one that serious cooks would likely scoff at ;), but for us, it’s our go-to staple summer side dish — so far we’ve had it with burgers, steak, salmon, sandwiches, and I’m thinking grilled garlic shrimp will be our next pairing!

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Avocado Salad:

You’ll need:

  • 2 avocados
  • 1 cup grape tomatoes
  • 2 mini cucumbers
  • 2 ears of corn
  • 1 small handful of shredded cheddar cheese
  • 1/2 a lime
  • sea salt
  • pepper
  • garlic powder

Steam the corn (grilled corn would probably be even better, but for convenience sake, I just steam it). While the corn is steaming, chop up the grape tomatoes, avocado, and cucumbers. Once the corn is done, let it cool and then cut the corn off the cob. Place all the veggies (fruit?) and shredded cheese in a bowl, squeeze the half a lime over it and toss with salt, pepper and garlic powder to taste. I like to throw on some crumbled blue corn tortilla chips or crumbled pita chips on top for some extra crunch!

A quick note about leftovers:  if you have any (which, if you’re like my family, are rare!), toss it again with another squeeze of lime and place it in a container. Cover it with plastic wrap inside the container directly on top of the food and then cover it with the lid. This will help the avocado from browning too much. 

What are some of your easy summer go-to dishes?