We’re having a heat wave in Washington, D.C. Summers here are hot to begin with, but this year’s swelter is a fast-acting appetite suppressant. At mealtimes, I consider small portions of cold soups, garden salads, succulent melons and berries ready to burst. My choices include papaya the color of a sunrise, pineapple peppered with paprika and sweet watermelon sprinkled with a little salt. Fresh coconut and mango popsicles–will they cool me down?
Ultimately, I crave a perfect summer composition. Give me leafy lettuce drizzled with a simple citrus vinaigrette. A salad of roasted corn, soft squares of creamy avocado, salty crumbles of queso fresco and vine-ripened tomatoes as red as rubies. Throw in cubes of crisp cucumber and chunks of golden mango. Then I will be cool. Then, I will eat.
- 1 tbsp white wine vinegar
- ½ orange, freshly squeezed
- ½ lime or 1 whole Key lime, squeezed
- 1½ tbsp of extra virgin olive oil
- 1 tsp agave nectar
- Salt and pepper to taste
- 1 Head of Romaine lettuce
- ½ cup of grilled corn cut from the cob
- ⅓ cup of queso fresco
- ½ cup cucumber, cut into small cubes
- 1 small mango, peeled and cut into small cubes
- ½ small avocado, cut into cubes
- 1 ripe tomatos, diced
- Combine all of the ingredients for the dressing and set aside.
- Place a large leaf of Romaine lettuce on the bottom of a salad plate.
- Tear or chop large sections of the remaining lettuce leaves and arrange on top of the bottom leaf.
- Add some of the cucumber, roasted corn and tomato.
- Layer mango and avocado in the center and sprinkle with queso fresco crumbles.
- Stir and add the dressing at the end by drizzling one or two spoonfuls.
- Follow this process for each serving of salad.
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That. Looks. Perfect.
I’m not going to lie to you. It’s a really good salad! : )
This looks great, I have been thinking about a summer garden party with family..and I think this would work well. thanks for sharing it…Happy Saturday…
Dear Janice,
Please let me know how it turns out and thanks so much for your note!
gck