“Oh my gosh, summer went by way too fast!”
You could probably quote my friends and I at the end of every summer. Those are our exact words. Come on, who wants summer to end?
Wait, I take that back, because the end of this summer will bring a whole new chapter in my life at Cal Poly SLO and I could NOT be more excited!
So, personally, I’m okay with summer ending. In fact, technically it is over already, considering the schools in my area have started and Labor Day has come and gone, but I still consider myself on summer vacation for the next seven days until I pack up and say “SEE YA SOCAL”.
Poof. Just like that.
Anywho, being able to count the days I have left here on my fingers calls for lots of lunches with friends from school, goodbyes to neighbors who’ve watched me grow up, and beach trips, movie nights, and dinners with my parents. Tonight, we’re actually heading over to a friend’s house for dinner. They put tri-tip on the menu and left room for Hungry Haley to bring a dish.
Who’s Hungry Haley? Oh, me.
Since the beginning of summer I’ve had this salad on my mind. The recipe wasn’t fully developed, but I was thinking something, anything, with two perfect summer grabs from the produce section – blueberries and corn. Long story short, I felt like tonight, the end of summer, was a wonderful opportunity to try out something I’ve been dreaming about June, the beginning of summer.
Here it is, making its debut at dinner...
Now that I’ve tasted it, it’d probably be good for breakfast. And lunch. And a snack. And dinner. And a super healthy light dessert.
Seriously, before grocery stores remove any last signs of plump blueberries and fresh corn on the cob from the produce section, MAKE. THIS. SALAD.
You won’t regret it.
Makes about 5 servings
5 ears of corn, cooked, husks removed
2 cups fresh blueberries, rinsed
4 Persian cucumbers, chopped
½ cup cilantro, chopped
1 jalapeno, chopped, seeds removed (mine was from a jar)
2 avocados, peeled and diced
3 cups mixed greens
For the dressing:
1 tbsp. extra virgin olive oil
1 tbsp. agave or maple syrup
1 tbsp. agave nectar
1-2 tbsp. rice vinegar
1 tbsp. lemon juice
1 tbsp. jalapeno juice
salt and pepper, to taste
1. Remove the corn from the cob and add to a large bowl. Mix in the blueberries, cucumbers, cilantro, and jalapeno. Set aside.
2. In a small dish, whisk the ingredients for the dressing until well incorporated.
3. Pour the dressing over the salad and store in an airtight container. Refrigerate at least 2 hours.
4. Remove from fridge and add the avocado and mixed greens. Serve immediately!