Fresh Corn, Cucumber, and Radish Salad

Here’s to Sunday evening, and looking forward to the bold new work week tomorrow. Let’s get it going with a simple side, starring fresh, in season ingredients for Monday dinner. This isn’t a particularly strong trick, but it gets the job done. So casually hit the pause button and enjoy. Eat fresh corn!
Starch Corn and Radish Salad
This is what you need:

Kernels of 6 ears of cooked corn
6 inch Persian cucumber, thickly sliced and quartered
5 radishes, thinly sliced
4 Tbs olive oil
3 Tbs champagne vinegar
1 Tbs sugar
1/2 t salt
1/4 t pepper
1 Tbs chopped dill
1  Tbs chopped cilantro

Stir together oil, vinegar, sugar, salt and pepper.
Add corn, cucumbers, and radishes.
Toss.
Add dill and cilantro.
Toss gently.
Serve room temperature.

BLAT Salad

Salad BLTA

All of your favorite things, just not the bread! I guess I’m on a bacon, lettuce, avocado, tomato kick. I mean tomatoes are at their best, right? Continuing the love here, salad form. Eat, Drink & Carry On!

8 oz fat free sour cream
1/2 cup fat free mayonnaise
1 Tbs lemon juice
1 t dried basil
1/8 t salt
1/2 t black pepper
1/4 t garlic powder
2 large heads of red leaf lettuce, torn into small pieces
12 slices precooked bacon, warmed and crumbled
6 plum tomatoes, thinly sliced
2 avocados, pitted, peeled and either sliced or chopped.

Stir together sour cream, mayonnaise, lemon juice, basil, salt, pepper and garlic powder until well blended.
Layer lettuce, bacon, tomato, and avocado in a wide shallow bowl, or large platter.
Drop mayonnaise mixture in dollops evenly over avocado.
Cover and chill salad at least 2 hours.

Serves 8.

*Author’s Note: This is really beautiful presented untossed. I prefer for guests to see it in its glorious layers, and then serve it or toss it in front of them!