The best tasting salads are made with the freshest farm stand ingredients in the summer. Living in the Hamptons for two months, I frequented the farmer’s markets as often as I could. This became the ultimate lunch in our house. Served over crispy, warm bread topped with smashed avocado and red chili flakes. It has all of the elements for a perfectly light meal.
Toss the lettuces, corn, tomatoes with a drizzle of extra virgin olive oil, squeeze of a lemon, salt and pepper. Smash the avocado onto the toast with a fork and spread evenly. Drizzle with red chili pepper olive oil, lemon juice and sprinkle with Maldon sea salt and red pepper flakes. Place toast on center of plate and top with the tossed lettuce mixture. Drizzle more red chili pepper olive oil and sprinkle toasted almond slivers. Serve immediately.