"This is the perfect salad to honor the arrival of the early-ripening Red Bartlett pear. This sweet and juicy pear makes a delightful and colorful side dish when combined with summer corn, tart strawberries, and fresh basil. Serve this salad with any type of grilled meat or fish - I chose a simple fillet of salmon, but barbecued chicken or pork chops would also make a wonderful pairing. Be sure to grab the ingredients for this beautiful salad before summer is over!" - Hilary Finch Hutler, Tummyrumblr
- 4 Red Bartlett USA Pears, medium dice
- 2 teaspoons freshly squeezed lime juice
- 3 ears sweet corn
- 1 pint strawberries, medium dice
- 20 fresh basil leaves
- ¾ teaspoon kosher salt
Place diced pears into a large bowl and toss gently with the lime juice. Place a medium pot of water on the stove to boil. In the meantime, shuck the corn and cut the kernels off of each cob with a sharp knife. Once the water is boiling, slide all of the corn into the pot and cook for one minute. Transfer the corn in a colander and rinse with cold water to stop the cooking and set aside to drain. Stack the basil leaves into two piles of ten each. Roll each pile up from the base like a cigar and slice into ⅛-inch strips. Unfurl into a pile of perfectly sliced basil. Add the corn, diced berries, sliced basil, and salt to the bowl with the pears and toss together gently. Serve the salad immediately.
- Serving Size: 6 oz
- Calories: 190
- Carbohydrates: 43g
- Protein: 3g
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