There is little in life I love more than getting dressed in the summer. It’s the one time of year I don’t spend hours in front of the closet, questing every wardrobe investment I’ve ever made. My clothes are practically throwing themselves at me to be worn.
But of course, I tend to wear the same outfit over and over, all summer long. A summer uniform, if you will. I haven’t quite arrived at this year’s yet. Here are the contenders:
Banana Republic Milly Shorts – You can’t get them online anymore, but check your local store. Or check with Wooden Nickels, and she’ll hook you up. These are so versatile, and look equally amazing with prints and solids. I love them to pieces.
Lilly Pulitzer Coleman Maxi Dress – This is so flowy and so amazingly gorgeous, I can’t get enough of it. This dress makes me want to buy a beach house, summer there, and breeze through the next three months, worry-free. I would wear this to walk on the beach, shop for groceries, or drink cocktails with friends, as long as the sun and sand were my accessories.
Gap Striped Foldover Maxi Skirt - I’ve been looking for a skirt like this for about as long as maxis have been a thing. And this year, while trying to describe exactly what I wanted to Sous Chef Lauren, this appeared on gap.com. Miracles happen. It’s every bit as comfortable and versatile as it looks here.
With a summer uniform comes a staple summer salad; one that you can make at a moment’s notice, and scale up for a crowd. One that is best served with a cold beer in hand. For me, summer is about inhaling three foods: corn, tomatoes, and avocados. With this salad, you can enjoy all three in one bite. And with summer produce about to reach its peak, you can enjoy this multiple times a week if you’re so inclined.
To make an avocado corn side salad for 4, you will need:
- 4 ears corn, boiled or grilled, kernels removed
- 1 tomato, seeded and small-diced
- 1 avocado, diced into bite-sized chunks
- juice of 1 lime
- 1 T chopped cilantro
Combine all ingredients in a bowl, and serve. Yep. That’s it. If you wanted to make this in advance, you could do everything save for the avocado. Slice that up just before you put the salad on the table.