Carmen's Summer Salad

total time:: 1 hr

Makes 8 servings

This is our favorite salad. This recipe has been handed down to us by Carmen’s grandmother who had it passed down to her by her great aunt. Both, grandmother and great aunt were named Carmen.

ingredients

4 peaches
3 pears
2 apples
1 cucumber
2 avocados
2 pomegranates
2 white corns
Olive oil
Salt to taste

directions

1
Boil 6 quarts of water with 2 teaspoons of salt. Add whole white corn to boiling water and cook.
2
While the corn is cooking, peel and cut the peaches, pears and apples into approximately 1/2 inch cubes and place all the fruit in a big bowl. Drizzle with extra-virgin olive oil just to coat and to keep the apple from discoloring.
3
Peel and remove the center of cucumber and cut into small cubes and add the cucumber to the bowl.
4
Once the corn is tender, drain and cool. Cut off the kernels and add the kernels to the bowl.
5
Ppeel and seed the pomegranates ensuring to remove the bitter yellow skin. Reserve one handful and add the seeds to the mix and toss all the ingredients.
6
Add a little more olive oil, season with salt and toss. Just before serving, chop the avocados into small chunks and add them to the bowl. Toss the salad carefully after you add the avocados.
7
Sprinkle the reserved pomegranate seeds to accentuate the color.
8
This salad is a perfect accompaniment to a roasted or grilled meat.