recipe: Peach, Corn & Cucumber Salad

When I was making my latest batch of my go-to pulled pork {<– recipe there!}, I knew I wanted something incredibly fresh and light to pair with my protein of choice. This month of the year, we always have a ridiculous amount of fresh veggies in the fridge. We just can’t get enough of peaches, corn and cucumbers especially. Feeling inspired by a salad my mom has served at several events in her catering career, I threw together these three produce picks with just a few extra ingredients for the perfect summertime side.

Peach, Corn & Cucumber Salsa

 

Peach, Corn & Cucumber Salad

Ingredients

  • The kernels of 2 small ears of corn, pre-cooked and shaved off the ear
  • 1 large peach, diced
  • 1 large cucumber, diced and de-seeded**
  • The juice of 1 lime
  • 1/4 cup of extra virgin olive oil
  • 1 1/2 tablespoon of salt

Method

Place all ingredients in a large bowl and mix thoroughly until fully combined. For some creamy texture and added fat content, add one avocado, diced. (My avocado went bad on me when I made this originally. So bummed!) If you have the time, allow salad to sit in the refrigerator before serving. The longer, the better as the flavors have the chance to merry!

Eat on its own as a salad side or use it atop your favorite August eats, like my pulled pork tacos below, chicken right off the grill or as a part of an entree salad.

**I chose to remove the skin of the cucumber, but if that sort of thing doesn’t bug you as it does me, leave it on for some pops of green and a bit more crunch!

pulled pork tacos with corn peach salsa

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