Farewell Summer Salad


I can’t believe it is almost October. Soon I’ll be waking up in the dark, running in the snow, and eating frozen corn. The frozen corn part probably hurts the most. I’ve had corn at almost every meal this summer and this may be my last “fresh Indiana corn” dish for a while. I have to make it count!


  • 1/2 of an avocado
  • 10 grape tomatoes
  • 1/2 cup of cooked corn kernals
  • 1/2 cup of cooked chickpeas
  • 1/4 cup of chopped white onion
  • Juice from 1/4 of a medium-sized lemon and 1/4 of a medium-sized lime
  • 1 Tbsp of your favorite balsamic vinaigrette salad dressing (I love Annie’s Natural)
  • Salt & pepper to taste


1. Cut avocado and grape tomatoes into bite-size pieces. Combine all ingredients and coat thoroughly with juices, dressing, and salt & pepper.

Yields: 1 serving


2 thoughts on “Farewell Summer Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s