I love this time of year in Spokane when the produce is at its peak. Stone fruits, corn, tomatoes, you name it. I originally adapted this recipe from one by Green Kitchen Stories a few years back for my friend Joelle’s birthday party on our patio. The cornfield was bursting and I strung party lights all down the rows of corn, creating the happiest backdrop for the night. This salad will always remind me of that night and is the perfect use of the-end-of-summer bounty.

Fresh Nectarine & Corn Salad

• 1 tsp. lime zest
• 1/3 cup fresh lime juice
• 1/4 cup olive oil
• 1 jalapeno, seeded and diced
• 2 green onions, sliced thinly
• 1 small shallot, thinly sliced
• 1 cup frozen edamame beans, thawed
• 1 red, orange, or yellow bell pepper, sliced
• 1 1/2 cups cherry tomatoes, cut in halves
• 2 cups fresh corn, cut from cob
• 2 nectarines, chopped
• 1 avocado, chopped
• 1/3 cup fresh cilantro or basil
• Salt to taste

Add all ingredients into a large bowl and gently toss to mix completely. Add salt to taste and serve.

Notes:  

• For a pretty (and tasty!) garnish, add sunflower shoots before serving.
• This salad is best served the day its made.