Sunday, July 21, 2013

Sweet Corn Salad with Cherry Tomatoes, Avocado and Warm Chick’n Strips

Last summer I spent a lot of time coming up with an arsenal of meals that would allow me to not cook at all (or just cook very lightly). After a lifetime of Northeast summers — nearly eight years in New York City and 26 in the Philadelphia area — I can safely say I'm more than accustomed to hot and steamy July/August days. But still; planned no-cook summer meals are a must.

The following recipe is a cinch to pull together quickly and requires only five minutes of light cooking: an easy, tasty salad that will quickly become a summer staple.

Photography and styling by Alyssa. Photos ©Alyssa Yeager.

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