Picnic Fare

Hello everyone! I hope your 4th of July weekend was fantastic!

This was my first gluten-free holiday filled with two picnics and many many leftovers. Now, normally I would eat my fair share of burgers, dogs, and cake, but this holiday was a little different. The first big switch I made was a bunless burger with lettuce as my “bun”. It was great! Super fresh and very filling!

Now, the second biggest task to my weekend besides asking nearly everyone at the picnics what was in their dish, was creating my own dish. Something I’m sure a lot of my friends and Facebook followers know is that I love cooking and baking. So, making up my mind as to what to share with my family and friends is a huge decision. I had planned to make something with fresh local vegetables since a new produce stand just opened up in our town (if you’re in Southern Lancaster County, I highly recommend visiting Meck’s produce stand along Beaver Valley Pike outside of Quarryville). That’s when I came up with the plan to put a twist on a picnic favorite–summer tomato salad.

Your normal summer tomato salad comes with cherry or grape tomatoes, corn, and avocado. So to shake things up, I added a creamy chipotle dressing. The homemade chipotle sauce I got from a friends dad (thanks Erik Junggust!) and I added a base of sour cream so there wouldn’t be too much bite to the dish. Below is instructions on how to recreate this creamy chipotle garden salad:

  1. Cook 2 ears of corn however you like. I baked mine, husks and all, in the oven at 350 for 30 minutes. Cool the corn so it’s easy to touch then de-kernel your corn. Set aside.
  2. Cut about a pint of grape or cherry tomatoes in half. Combine cooked corn and cut tomatoes in a medium size bowl.
  3. Dice two avocados and fold into your corn and tomato mix.
  4. To prepare your creamy chipotle sauce you’ll first need a chipotle dressing base (this one will work just fine). I added 3 tbsps of the dressing to about a 1/2 C of sour cream. You can adjust the amount of kick by increasing or decreasing the amount of chipotle dressing you include. Fold in the mixed sauce to your vegetables.
  5. Serve cold. If not immediately serving place a layer of plastic wrap directly on top of the salad so the avocado isn’t exposed to oxygen which will turn it brown.
  6. Optional: Add four chopped leaves of fresh basil for added flavor!
    Tada!

    Tada!

    Keep checking back for more updates on my first experiences going gluten-free and my first time experimenting with Goldilocks Goodies sandwich bread!

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2 thoughts on “Picnic Fare

  1. Great job Vanessa! I am proud of both of my cousins. Eating gluten free is not always easy at family gatherings.

    • Thanks Jenny! It is pretty difficult, but thankfully we have a large family that brings tons of dishes! Plus that chocolate cake was great!

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