Perfect Summer Salad

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I don’t know about you, but, call me crazy, I really find cooking and getting creative with meals in the summer to be quite challenging. I mean, I obviously love to cook, but I just don’t know what it is that shuts down in me/my kitchen when it warms up… right? No? Just me? I can’t believe that (but if that’s not you, please comment immediately with your go-to summer meals!). Aaaaanyway. I really like making salads all year round, but my aversion to cooking in warmer weather means that we end up eating even MORE salads in the summer. And this one is simple and packed with flavor and freshness and texture and everything good. Paired with a really simple dressing you can whip together likely without buying any extra ingredients, I call this one a no-brainer. Here you go.

WHAT YOU NEED
* 2 large ears of corn
* 1 large (English) or 2-3 medium-sized cucumbers
* 3 large or 5 small-medium-sized tomatoes
* 2-3 large, ripe avocados
* 1 large shallot
* large handful fresh cilantro
* 2-3 large lemons, juiced
* 2T olive oil
* sea salt and fresh ground black pepper, to taste

WHAT TO DO
I take it back, this involves a small amount of cooking, so I guess I like cooking a little bit. Peel and clean your corn, then cut the corn off the cob and either roast in the oven with a drizzle of olive oil, or fry in a pan (or a little of both), enough to get a good roast char on the corn pieces.
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While the corn is cooking, chop up your cucumbers, tomatoes, and avocados into large chunks and place into a large serving bowl.

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Thinly slice your shallot and toss that on top of the other veggies.

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By now your corn should be browned a bit and warm and roasty-delicious. Add it to the bowl. Then do a nice rough chop on a healthy handful of fresh cilantro and add that to the bowl as well.

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You’re ready to make your dressing. Juice your lemons directly into a small bowl or ramekin, then add the olive oil to the fresh lemon juice.

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Season with sea salt and fresh ground pepper, to taste (start with just a pinch or so of each, mix, then taste again so as to ensure a balanced dressing), and then whisk (or have your tiny sous chef whisk) carefully together to blend.

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Cover and chill both the salad and the dressing until you’re ready to serve. Serve nice and cold out of the fridge for perfect summer salad awesome-ness. This is a great side, but also a great lunch salad. Add grilled chicken or shrimp to it if you feel like turning up the heat a bit. But who doesn’t like a filling, refreshing meal with minimal effort? Crazy people, that’s who.

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