Spatulatta: Cooking 4 Kids Online

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End of Summer Salad Print E-mail

We've made this salad with canned or frozen corn but the best is to roast corn on the cob, then cut the kernels off. It gives the salad a totally different dimension.

{Makes 4 servings}

You'll need:

  • 1 1/2 cups of corn - canned, frozen or cut from the cob
  • 1 cup of chopped tomatoes - we used cherry tomatoes instead
  • 1/2 cup of sliced black olives
  • 1 avocado cut into 1/2 inch cubes
  • 1/4 cup of goat cheese
  • salad dressing of your choice


  • A big shallow salad bowl
  • A big spoon
  1. In a low bowl, spread the corn out in a layer to form the base of the salad.
  2. Make a ring of tomatoes at the outside edge in the bowl.
  3. Next make a ring of olives inside the ring of tomatoes.
  4. Put the avocado chunks in the middle.
  5. Make little lumps of goat cheese and arrange them on top.
  6. Serve the salad with a big spoon and have each person put their own dressing on. You need just a little dressing because this salad already has plenty of flavor!