Storyer

Let's Talk Salads.

(Blackberry Avocado Salad)

by Mary Courtney Blake

It is summertime in the South and what I crave more than anything in our sauna-esque weather are salads.  However, salads can be tricky in their simplicity and I often get caught tripping over the same old savory story.  My mother, on the other hand, has a way with salads.  In college I used to say that my mom could make a salad that you would crave.  So, this week I have taken a cue from my mom to toss up a beautiful and quirky summer salad for you to impress your friends with at your next dinner party.

Ingredients:

1 Pint Fresh Blackberries

1 Ear Corn on the Cob

1 Ripe Avocado

1 Head of Romaine Lettuce

1 Orange

1 Lemon

Approx. 1 Tbsp of Honey

Olive Oil

Salt to Taste

The Salad:

Start off by washing all of your fruits and veggies and peeling your corn on the cob.

Chop your lettuce.  For Romaine I tend to just take the head and cut it perpendicularly across in 3/4 inch sections so that I end up with strips of lettuce 3/4 inch wide by however wide the leaves are.  Take your chopped lettuce and put it in your serving bowl.

Cut the corn kernels off of the cob directly over your lettuce by running a knife down the cob lengthwise (just like your grandma used to do for you when you were tiny).  Uncooked corn adds a delightfully sweet and crunchy surprise to this dish.

Cut your avocado in half and remove the pit.  Now take a knife and cut each half into 1/8 inch thick ribbons.  Place your avocado on your salad.

Top your salad with the blackberries.

The Dressing:

Juice your orange and lemon and put the juice in whatever container you will be using for your dressing.

Add the honey.

Now add probably somewhere from 1/4 cup to 1/2 cup of olive oil.  Start with a little and go from there because you don't really want an overly oily dressing for this salad.

Salt to taste.  Stir/Shake thoroughly.

Enjoy!