There are lots of fresh local corn, and avocados (pears) in the market, given the season. And while mango season is almost over, there are still offerings around though the price is understandably higher. Even though it’s been really dry and hot, for the past 2 weeks at least, we are getting cucumbers at a reasonable price.
So with corn, mangoes, avocados and cucumbers around, I have been mixing and matching them in various combos for salads that I have been eating as is by the bowl, with lettuce, accompanying roast meats or toppings with tostones – twice-fried green plantains – and breadfruit. I’ve also been rounding out the various combinations with additions of canned black beans, meaty Kalamata olives and thinly sliced red onions. The dressings give each salad a different personality, though my favourite is a very simple pickle-like mixture of fresh lime/lemon juice, sea salt and fresh, coarsely ground black pepper. Adding fresh herbs like cilantro/coriander, chadon beni/culantro, tarragon, mint or basil to the dressing really bring next level flavour to the salads. As I said, the salads have personality.
If creamy is how you like your salad dressings, that works too but I believe that the various combinations of these ingredients lend well to a vinaigrette dressing (to which you can choose to add mustard). Creaminess comes naturally from the mangoes and avocados when everything is tossed.
Here are some combos for you to try.
Avocado, mangoes, corn, and olives
Avocado, mangoes, and black beans
Avocado, mangoes, corn, and cucumbers
Avocado, mangoes, cucumbers and olives
Corn and black beans
Mangoes, cucumbers and olives
Mangoes and black beans
Some things to note.
Black beans are great in salads but other canned beans work well too, such as chickpeas, black eye, cannellini and kidney beans. To use, drain, rinse, and drain well before adding to the other ingredients. Oh, don’t worry if you do not have access to fresh corn, canned will most definitely work. Simply drain well before using.
I prefer Kalamata olives so they are my go-to for salads but use whatever type of cured olives you have available, regardless of the curing process.
For this type of chopped salad, cut the cucumbers into big chunks. Peeling the cucumbers is optional; so too is removing the seeds.
Try to only use firm ripe mangoes that will hold up well. Using a combination of half ripe and ripe mangoes works well. Whatever you do, do not opt for very ripe mangoes that will melt when tossed.
Herbs for the salad can be added in one of two ways – finely minced and mixed in with the dressing or tender leaves torn and added directly with the other ingredients before the salad is dressed.
Flavour peppers are another good addition to the salad. Do not confuse these peppers with standard sweet peppers that can be diced and added to the salad too. Flavour peppers add flavour without heat. With all the variations suggested, I do add finely minced hot peppers to my salads for some welcome heat.
Once mixed, the salad is served immediately. However, if you want to prep ahead, I suggest chopping all the ingredients except the avocados and placing them in separate airtight containers in a refrigerator. Assemble the ingredients just before serving, add the avocados and dress the salad.
Enjoy!
Cynthia
