This is a great herb salad recipe I just discovered and am addicted to. (Click on the title of the post to go to the website and get the recipe.) The tang from the herbs contrasts nicely with the sweetness of the corn and green beans and the avacado dressing is mild and just right. I'd recommend only using a 1/2 of an avacado for the dressing, though. Otherwise, it's tastes too guacamole-y.
I keep making this with lemon basil (http://davesgarden.com/guides/pf/go/48821/) that I've picked up at my local farmer's market. 
If you have never tried lemon basil, try to get your hands on some! Such a nice clean-sweet-zesty scent that causes you to compulsively and repeatedly sniff and sigh happily...this might be the original "people-nip"! I'm so smitten with this stuff that I'm going to try to collect seeds from the blossoms and grow some on my porch. (Or maybe I should do it the straightforward way and just buy a plant.) Anyway, the taste is just like the smell and description: lemon + basil. I also made a nice herb tea with it...just pour boiling water over the leaves. Another great use for lemon basil: tear up leaves with a chopped tomato (I used some yummy-flavored heirloom tomatoes from the farmer's market) and add some chopped yellow bell pepper. Splash a little red wine vinegar and some olive oil on it (ratio about 1:3 or 1:4 vinegar to oil) and grind pepper and salt over it. Colorful/aesthetically pleasing and tastes really flavorful, too!!
If you have never tried lemon basil, try to get your hands on some! Such a nice clean-sweet-zesty scent that causes you to compulsively and repeatedly sniff and sigh happily...this might be the original "people-nip"! I'm so smitten with this stuff that I'm going to try to collect seeds from the blossoms and grow some on my porch. (Or maybe I should do it the straightforward way and just buy a plant.) Anyway, the taste is just like the smell and description: lemon + basil. I also made a nice herb tea with it...just pour boiling water over the leaves. Another great use for lemon basil: tear up leaves with a chopped tomato (I used some yummy-flavored heirloom tomatoes from the farmer's market) and add some chopped yellow bell pepper. Splash a little red wine vinegar and some olive oil on it (ratio about 1:3 or 1:4 vinegar to oil) and grind pepper and salt over it. Colorful/aesthetically pleasing and tastes really flavorful, too!!
