Weekday Dinner Salad

"Knee-high by the 4th of July." That's what corn is supposed to be, and that's exactly where it is at Windy Night Farm Garden. However, J and I have never been good at waiting, especially when pretty wonderful corn is available by other means!

So as a warm up for real corn season, here's the lovely salad we enjoyed tonight. If you are trying to fill three-quarters of your plate with veggies, check this out. You will exceed your goal!

Corn, Cherry Tomato, and Avocado Salad With Shrimp

Ingredients

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1 ear of corn, shucked and kernels cut off the cob
1 clove garlic, pounded to a smooth paste with a pinch of salt
1 teaspoon cumin seed, toasted and ground
1 teaspoon paprika
½ roasted red pepper
2 tablespoons freshly squeezed lime juice
¼ cup mild extra-virgin olive oil; more as needed
Salt
1/2 pint cherry tomatoes, halved
2 green onions, slice thinly
10 shrimp
1 large firm but ripe avocados, cut into 1/4-inch-thick slices
2 Tablespoons cilantro   Directions

1. Put the corn in a small sauce pan with enough water to cover. Bring the water to a boil, and then turn off the heat. Let the corn sit for a few minutes and then drain the water and let it cool.   
2. Combine the corn, cherry tomatoes, and scallions in a medium bowl and season with salt. Gently toss with just enough vinaigrette to lightly coat the vegetables. Set aside.  
3. To cook the shrimp, heat a tablespoon or two of the olive oil in a good sized sauté pan. When the shrimp turns pink, turn it over and cook the other side. Don’t over cook it – it will continue to cook after you take it out of the pan.  
4. Tear the lettuces into bite size pieces. Toss with the cilantro and a few tablespoons of the cumin vinaigrette. Just before serving, arrange the sliced avocado on the serving plates and season with salt. Arrange the lettuces. Toss the corn mixture, spoon the corn salad on the lettuce, and tuck the shrimp here and there. 
5. To make the vinaigrette, combine the garlic, cumin, paprika, and 21⁄2 tablespoons of the lime juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil.