Corn, summer squash, and avocado with chile-lime dressing from The A.O.C. Cookbook (page 67) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • pistachiopeas on August 31, 2017

    One of my favorites from this book. The dressing is also a keeper.

  • clcorbi on August 28, 2017

    YUM. This is a bit of an involved salad, but as long as you keep the greens separate, the leftovers keep well and only get more delicious. The only change I made was to substitute arugula for watercress. I used zucchini for my summer squash. The result is SO flavorful and nice. I would definitely make it again during the summer!

  • TrishaCP on September 06, 2016

    This involves a lot of vegetable prep, but it is totally worth it because this is a very delicious summer salad. The squash gets almost lightly pickled tasting from the vinaigrette, which is really nice. We served it with simply grilled shrimp, but it is a pretty substantial salad on its own.

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