It was such a beautiful weekend in New York it was hard to not indulge and sip cocktails and celebrate birthdays with friends. While I did kick off the weekend with an epic #PrideRide at Cyc Fitness (everyone got Amazeballs after class) I also did indulge in beers, whisky and an old favorite... shrimp fried rice!
Needless to say today I had to kick it into high gear (hence the late post) I decided to do a double workout today after double cooking duty, but better late then never is what I say!
Ok, let's get to it. This salad and #MeatlessMonday recipe will take you 20 minutes to make and you will be thankful for that because you will likely eat this all summer. Eat it alone, top it with a piece of fish or chicken, this is sure to be a new favorite!!!
Corn, Avocado and Peach Salad
Serving Size - 4
- 2 ears of corn, remove kernels from cob
- 2 peaches, cubed
- 1 small avocado, cubed
- 1 cup green lettuce, shredded
- 1/8 cup basil leaves, chiffonade
- 1 cup basil leaves
- 2 lemons, juiced
- 3 T extra virgin olive oil
Place a pan on the stove over medium heat. Spray pan with extra virgin olive oil and add corn, sauté corn until cooked, about 3 minutes. Remove corn from heat. Place peaches, avocado, lettuce and basil in a bowl, add corn and toss.
Place ingredients for dressing in a blender and blend until smooth. Top salad with dressing, toss and serve!
If this salad doesn't having you love summer then I don't know what will.