Ensalada marinada de verduras de verano (ensalada tipo ceviche)

Ingredientes

• 1 teaspoon lime zest
• 1/3 cup fresh lime juice (from about 3-4 limes)
• 1/4 cup extra virgin olive oil
• 1 scallion ((green onion) chopped, white and green parts)
• 1 jalapeno (seeded and diced (or use canned for less spice))
• 1 shallot (thinly sliced)
• 1/2 teaspoon kosher salt (or more, to taste)
• 1 orange bell pepper (cut into thin strips)
• 1 pint grape or cherry tomatoes (halved)
• 1 cup frozen corn (thawed (or fresh boiled corn, or drained canned corn))
• 1-2 nectarines (sliced thin and chopped)
• 1 avocado (diced)
• 1/3 cup fresh cilantro leaves (chopped)

Preparación

1. 1

   In a large bowl, whisk together the first seven ingredients for the dressing (lime zest through salt).

2. 2

   Add bell pepper, tomatoes, corn, and nectarine. Toss gently with dressing. Cover and refrigerate for 2-4 hours, or up to 8 hours.

3. 3

   When ready to serve, add avocado and cilantro and gently stir to combine.