Colorful and flavorful salad sparkles with summery flavors

By Helen Klein

As bright as their rinds, tangy and fragrant citrus fruits always add a sparkle to food.

A squeeze of lemon or lime juice — tart and refreshing — is a sure-fire way to ramp up flavors in a wide range of preparations, from appetizers and entrées to side dishes and desserts, cutting sweetness even as it intensifies the taste of a myriad of different foods.

Combined with a creamy ripe avocado, crisp chunks of cucumber and orange pepper, kernels of sweet corn and tantalizing bits of cilantro, lime juice comes into its own in a salad with south-of-the-border savor. The result provides a perfect accompaniment to a main course of grilled chicken, or can be one of a selection of salads served buffet-style at lunch.

Best of all, it’s as quick and easy to make as it is delicious.

Avocado and Cucumber Salsa

Serves 4-6 as a side dish

Ingredients

1 ear corn, boiled or grilled, then cut from the cob

3/4 avocado, cut into 1/2-inch chunks

1/2 sweet onion, chopped

1 orange or red pepper, cored, seeded and cut into 1/2-inch chunks

1 kirby cucumber, peeled and cut into 1/2-inch chunks

Juice of 1/2 lime

Extra virgin olive oil to equal lime juice

3 cloves garlic, chopped

1/4 cup chopped fresh cilantro

Salt and freshly ground pepper to taste

Directions

Combine first five ingredients in a large serving bowl.

In a measuring cup or small bowl, whisk lime juice and olive oil together with garlic, cilantro, salt and pepper. Pour over vegetables, and toss to combine.