Breakfast Salad Twist

I was going for the toast when I remembered the leftover ear of grilled corn, and I mean grilled. Rich in color, requested by my youngest who saw the picture on tv, grilled corn. I'd cut off the kernels from the last ear after dinner. We all agreed we loved it, except for the older one who eats corn, but not on the cob (yes, really).

Add to it whatever you have in the produce bin. To me, grilled corn and avocado are the best of friends. Today's BS (breakfast salad 😉 includes half an avocado, both yellow and red cherry tomatoes, an unnamed hard Italian cheese, cucumber, the juice of half a lemon, a glug of olive lil, salt & pepper. That's it. I love fresh herbs – chive, cilantro, & basil come to mind. But it was pouring – 'nuff said!

Eat up – B


Published by Betsy Karetnick

Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.

4 thoughts on “Breakfast Salad Twist

  1. Sounds delicious. Might be a bit much for some but sometimes I smash in one anchovie even at breakfast. Delicious. You always give us great ideas. Thanks.

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