Farmers’ Market Salad.

It is the time of year when I am just utterly in love with the Boulder Farmers’ Market.  Fresh corn, potatoes, onions, canteloupe, beets…the essence of a Colorado summer.  This hearty salad was inspired by these fresh flavors and can be easily adapted to suit your own taste or available market ingredients.  It goes great with smoked chicken sausage and a refreshing wheat beer. Support your local farmers!  Salud a mis amigas! 

FARMERS’ MARKET SALAD

6-8 roasted or boiled new potatoes, quartered (appox. 1 lb.)

3 ears sweet corn, husked and kernels removed

1 red bell pepper, chopped

3-4 green onions, sliced OR 1/2 small red onion, chopped

2 handfuls baby spinach

1 avocado, chopped

1/4 cup chopped parsley

2 garlic cloves, chopped

1/4 olive oil

zest of one lemon

salt & pepper, to taste

In a large bowl, combine warm roasted or boiled new potatoes with olive oil, lemon zest, parsley and green onion.  Meanwhile, sauté corn and bell pepper with chopped garlic until tender; season to taste with salt and pepper.  Add to potato mixture.  Add spinach, to wilt, and the diced avocado; toss gently and season with salt and pepper to taste.  Serve warm or refrigerate and serve cold.  Enjoy!

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Farmers’ Market Salad.

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