Sara leaves for her semester abroad in London tomorrow after the longest college summer ever for her. I loved having her home so long. We totally maximized the summer doing all kinds of YOLO and FOMO things. All I know is that when I look to my left in spinning next week and she's not on that next bike I'm going to get all teary, good thing I sweat so much that no one will ever guess. Siam Square, Napolese and Petit Chou will surely miss the two of us and our seemingly endless love of amazing Thai food, salads, pizza, omelets and crepes. And who else would go with their mom to all kinds of concerts and never once look at me like I'm ridiculous down in front of the band singing and dancing along. We may both end up Mowgli's (right, we would like them not to use the possessive if we're coming along) because those people have just too much fun on stage. Have a great big beautiful adventure, Sara!
So that's my story. Banking all the good stuff. I wouldn't do it any other way.
Here's your recipe for this week because an hour after Sara boards her flight, Kelly lands in Indy for a quick weekend home to go to the Purdue v. Notre Dame game Saturday night so there's more good stuff ahead (absolutely positive the actual football game will not be on the good stuff list, but the tailgate will be at the top of the list). Just keeps coming! Here's one very awesome summer salad: basically my grilled corn salad with avocado and chimichurri vinaigrette. You can serve it with greens mixed in or on top. You can add grilled chicken or shrimp. You can just really love it, tote it to a picnic or tailgate and enjoy it as leftovers. All good.
Summer Corn Salad with Avocado
4-6 ears grilled corn, kernels cut off cobs
medium red onion, thinly sliced
pint of cherry tomatoes, halved
one or two avocados, pitted and diced
salad greens, optional
1/2 C packed chopped flat-leaf/Italian parsley
1/2 C packed chopped cilantro
1 T chopped garlic
juice of one lime (or two if you like)
1/4 tsp crushed red pepper flakes
2 T-1/4 C olive oil (you decide how thin you'd like your dressing)
If you missed it, rub the shucked corn with olive oil, kosher salt and freshly ground pepper. Grill about 10 minutes. Cool a bit and cut kernels from the cobs into your salad bowl. Add in the other salad ingredients.
In a blender or food processor, combine parsley, cilantro and garlic and pulse to mince. Add in lime juice, kosher salt and red pepper flakes and pulse to combine. Drizzle in olive oil and blend until desired consistency. Toss with salad and serve.
hmmm....no salad pictures so here's one from our YOLO FOMO Summer of Fun:
|Sara, sweaty me and the awesome Michael Franti at WARMfest Yoga Moves in the Park|