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.
