This salad combines all the wonders of harvest, pairing bright cherry tomatoes with corn freshly cut from the cob. Black olives and avocado, not only provide color, but fill this salad so full of favor you will make it a meal.
There’s no cooking, just arranging things on a pretty plate. Children will feel a sense of accomplishment when they bring this lovely dish to the table.
End of Summer SaladPrint Recipe
- 1 1/2 cups of corn - canned or frozen
- 2 cups of cherry tomatoes
- 1/2 cup of sliced black olives
- 1 avocado cut into 1/2 inch cubes
- 1/4 cup of goat cheese
- Salad dressing of your choice
In a low bowl, spread the corn out in a layer to form the base of the salad.
Make a ring of tomatoes at the outside edge in the bowl.
Next make a ring of olives inside the ring of tomatoes.
Put the avocado chunks in the middle.
Make little lumps of goat cheese and arrange them on top.
Serve the salad with a big spoon and have each person put their own dressing on. You need just a little dressing because this salad already has plenty of flavor!