Summer Corn & Watermelon Salad with Avocado Oil Vinaigrette

Summer Corn & Watermelon Salad with Avocado Oil Vinaigrette

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Serves
Prep Time
4
15

Ingredients:

Dressing-

1 tsp cumin seed, toasted and ground in a mortar and pestle

1/4 tsp ground sumac

2 tbsp La Tourangelle Delicate Avocado Oil

1 lime, juice squeezed

1/4 tsp kosher salt

 

Salad-

2 ears bi-color corn, as fresh a possible as you’ll eat the kernels raw, shucked, kernels cut from the cob

1 small seedless watermelon, cut into 1-inch cubes

3-5 stems fresh mint

freshly cracked black pepper

flake salt, for sprinkling

 

Directions:

Combine all dressing ingredients in a small bowl and whisk to combine. Taste and adjust seasoning as needed.

Arrange watermelon and corn on a serving platter. Add a generous amount of cracked black pepper, pluck mint from their stems and scatter around. Spoon dressing over all and finish with a sprinkle of flake salt. Best eaten al fresco!