Avocado, Corn & Asparagus Salad

3 Jul

A few weekends ago I had the opportunity to spend the day on Cape Cod with my pal Molly and our beaus. The day consisted of walking to the beach, swimming in the pool, laying in the sun and eating food. Lovely summer food. 

I stole a recipe from that day and you’re about to read about it below. It was a fresh and brightly flavored succotash/salad. Local picked corn, purple asparagus, avocado, tomatoes, peppers, lime and herbs. Simple. And simply delicious. It is a perfect dish to bring to any Fourth of July cookout.

I couldn’t find any purple asparagus when I made this for a family gathering, but I think I was the only one who cared about this. I put the corn, peppers and asparagus on the grill. While those were cooking I picked fresh herbs from the herb garden and cut up the avocado and cherry tomatoes.  Once everything was ready I combined all together to make a filling side dish.

I made a surplus, as always. The next day, this dish made for some killer nachos. I added some goat cheese and broiled for a few minutes…

How to make:


  • Large bunch of asparagus
  • 4-6 ears of corn, cleaned with outer husks left on
  • Two orange peppers, sliced
  • 1/2 pint -1 pint of cherry or grape tomatoes (halved)
  • 2 avocados
  • 2 limes
  • A heaping bunch of fresh herb mix (mint, thyme, oregano, basil, cilantro)
  • Salt & pepper
  • 2 tbs rice vinegar
  • 1-2 tbs. olive oil


Grill the asparagus, corn and pepper on hot grill. Once cooked, let cool and chop asparagus into 1-inch long pieces. Slice the corn kernals off of the cob. Cut pepper to size of you liking. Place all together in a medium to large sized bowl.

Thickly dice the avocado and cover with lime juice to preserve color (and add taste!). Add in the cut tomatoes and avocado to the rest of the ingredients above.

Take your fresh herbs and finely chop. In a small bowl, combine the herbs with the remainder of the lime juice, vinegar, olive oil, salt and pepper. Pour this mixture into the large bowl and toss to combine.

Chill and serve. (Or serve warm. Whatever.)

For Nachos:

Use leftovers and cover some of your favorite tortilla chips with them. Add some goat cheese (or any cheese that you like) and broil for a few minutes on high. Watch closely to avoid disasterous chip burning!


8 Responses to “Avocado, Corn & Asparagus Salad”

  1. Northern Pixel Photography July 3, 2012 at 11:31 #

    Thanks for sharing. Looks very tasty!

  2. frugalfeeding July 3, 2012 at 13:36 #

    That’s a very pretty salad 😀

    • matthew July 3, 2012 at 18:59 #

      Well thank you very much!

  3. Michelle July 3, 2012 at 20:21 #

    What a beautiful salad. And those nachos look great!

    • matthew July 3, 2012 at 21:26 #

      The nachos were my favorite part!

  4. Kcox October 14, 2012 at 21:15 #

    Enjoyed the recipe and your writing voice. Found you by googling…”how long is frankenweenie”. I meant movie but lordy the things that pop up!

    • matthew October 14, 2012 at 21:51 #

      It’s definitely a dangerous search term… Glad you found your way here though!

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