This past weekend I had the opportunity to open up my home and city repertoire, sharing an interview on all things In My Bowl, Tallulah, and me, while touring a pretty stellar film crew around to some of my very favorite Washington, DC corners, bites, and gems. As part of an upcoming campaign, capturing little snippets of the magic behind my everyday (more details coming soon..!), I prepared a recipe I felt was most indicative of the plant based and whole body wellness philosophies I live by and advocate. Vibrant, seasonal, nourishing, and accessible.
Andrew and I tend to keep our summer meals relatively simple. Picking up whatever’s most vibrant, fragrant, juicy at Sunday’s farmer’s market, then bulking up those finds with grains and seeds, like quinoa or hemp seeds, ripe avocado, crusty bread, and heaping dollops of hummus and harissa for more nutritionally complete meals. In these high heat dog days of summer, we’ve been increasing drawn to all things watermelon, those stunningly ugly heirloom tomatoes (you know the kind I’m taking about – sporting shapes even the most devout geometry enthusiast couldn’t identify), and practically candy ears of sweet yellow corn. Taking all of those summertime favorites and ideologies then wrapping them into my perfect meal, I couldn’t be more excited to share my Heirloom Summer Salad – not only prepared with heirloom ingredients, but an heirloom recipe I’ve been making and smitten by for summers and summers. This very simple, wonderfully refreshing, and truly life giving salad is lightly dressed with a glug of olive oil and a few squishes of fresh lemon juice, then elevated further with whole halves of ripe avocado. You must make it! We serve our salads with tall glasses of rosé and thick slices of toasted crusty bread.
Heirloom Summer Salad [serves 4]
3 ears sweet yellow corn
2 cups seedless watermelon, diced
4 medium heirloom tomatoes, roughly diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
juice of 1 lemon
2 ripe avocados, halved, pitted& peeled
4 teaspoons raw hemp seeds
¼ cup fresh mint, roughly torn
salt & pepper to taste
Preheat oven to 350 degrees F, oven rack in the middle.
Place whole ears of corn, with husks, directly on the oven rack. Bake for 30 minutes (your home may begin to smell like popcorn… don’t fret!), then remove from heat and set aside to room temperature. Once cooled, peel and discard to husks and silk. Using a sharp knife, cut down the sides of each ear of corn to separate kernels from husks. Discard of husks and transfer kernels to a large serving bowl.
Add watermelon, various tomatoes, olive oil, and lemon juice to the serving bowl and gently toss until well combined. Season with salt and pepper to taste. Place avocado halves directly on top of the salad, sprinkling each with 1 teaspoon hemp seeds. Scatter mint leaves, then serve and enjoy!
Nutritional Information [per serving]
325 Calories, 19g Fat, 40g Carbohydrates, 10g Fiber, 14g Sugar, 8g Protein
for my memory: 31 weeks pregnant
prepping on west elm’s reclaimed wood console