Life On A Platter
If you are someone who likes to cook, chances are you have a relatively extensive collection of pieces with which to cook or serve your creations. Some of us, it could be said, have way more than they need. (Guilty). Within my culinary collection though there are those few pieces that are my workhorses—the things I reach for day in and day out. One of those pieces, for me, is a white rectangular platter I bought at Target for twenty bucks.

I use this platter for everything from grilled meats, to cheese platters, to sliced fruits, or dim sum. It is perfect. It is the perfect size, the perfect color, the perfect everything. If it ever breaks I don’t know what I will do.

Lately I have been using it for one of my favorite summertime dinner options, platter salads. Platter salads can be anything from sliced heirloom tomatoes to a family style cobb salad. Platter salad is one of my go to’s when it’s hot and I am feeling lazy.

Recently I came across this recipe in the NY Times that has since become part of my platter salad rotation. It is the perfect blend of all things summer: corn, tomatoes, and avocado. Plus, it has cumin in it and in my world everything is better with cumin.

I like to serve this salad with something grilled on top whether it’s chicken, skirt steak or even some shrimp (though it is just as good on its own). Whatever your preference, the leftovers will make a great lunch for the next day.

Corn, Avocado, and Tomato Platter Salad
Adapted from the New York Times
Yields 4 Servings

Ingredients
1/2 cup finely diced red onion
3 tablespoons freshly squeezed lime juice
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 tsp ground cumin
2 cups fresh corn kernels
2 large firm-ripe avocados
2 cups sliced cucumbers
2 or 3 Heirloom tomatoes, quartered or 12 cherry tomatoes, halved
Large handful baby spinach, washed or whatever lettuce you have on hand
2 ounces queso fresco, optional

Directions
In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and cumin. Add corn kernels and a pinch of salt, and toss to coat.

Arrange spinach (or lettuce) on platter.

Cut avocados in thick slices and arrange in a random pattern on the bed of spinach. Top with the cucumbers and tomatoes. Sprinkle lightly with salt.

To serve, spoon the corn and juices over the salad. And, garnish with queso fresco, if desired.