Summer Salad

Submitted by Chef Matthew Crudder, Local Artisan Café at the National Geographic Society

I love to take advantage of vegetables that are locally grown and at the peak of ripeness. This salad really shows off summer’s bounty and has the surprise of ginger. The aroma of the Thai basil and the slight heat of the dressing make this a perfect side dish for grilled fresh seafood or fish. I suggest you try it with grilled soft shell crab, another local specialty at their best in the summer.


2 cups (3 ears) fresh corn, raw or lightly steamed
2 cups green beans, blanched and cut into 1-inch pieces
1 cup grape tomatoes, halved lengthwise
1 cup golden tomatoes, halved lengthwise
1 cup cucumber, peeled and cut into 1-inch pieces
1 cup (about 1) avocado, cut into chunks
½ cup minced red onion
½ cup finely chopped red bell pepper (about 1 small)
1 jalapeño, seeded and minced
10 Thai basil leaves, torn
¼ cup olive oil
¼ cup Apinya Thai Basil Aji Sauce
1/8 cup lime juice
2 teaspoon ginger, grated
1 teaspoon honey
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper


In a bowl, toss together corn, green beans, tomatoes, cucumber, red onion, avocado, red pepper, jalapeño and basil. In a second bowl, whisk together oil, Aji sauce, ginger, lime juice, honey, salt and pepper. Add dressing to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.

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