When the corn’s in the garden or cheap, cucumbers threaten to take over your counters, herbs are loving the heat, and tomatoes have ripened, try this fresh, fresh side dish.

Corn, Cucumber, and Avocado Salad

Serves 4

Ingredients

• 2 ears fresh corn, barely steamed and cut from the cobs
• 2 cucumbers, peeled or unpeeled, in chunks
• a handful of cherry tomatoes, halved
• a handful of cilantro, chopped
• a hunk of chives, chopped
• 1 – 2 avocados
• 1 sweet red pepper, chopped medium small
• 1 – 2 limes (rice vinegar if you’re out of limes)
• 1 TBSP olive oil
• salt and pepper

That’s how simple it is: chop, mix, drizzle, season, and serve.

This recently stood up to 3 days in the backcountry in a cooler and didn’t lose a bit of goodness.