The Avant Gardener’s Salad

I wanna grow tomatoes on the front steps. Sunflowers, bean sprouts, sweet corn and radishes. This is what Courtney Barnett is planning in her song Avant Gardener before her day takes a bad turn. I imagine that things got better and she was able to plant that garden eventually so the neighbors would stop thinking that they have a meth lab in the house. Then one day after the garden grew, she made this sweet salad with the harvest.
I feel like the avant gardener would grow some more unique heirloom tomato varieties, so that's what I got. Lightly toast the sunflower seeds in a dry pan. Char the corn on high heat. The main ingredients are mixed together, tomato, sunflower, bean sprouts, sweet corn, and radish. Oh, and pickles from the jar. After this, the quinoa and marjoram finish it off. Tasty healthy bowl of summer goodness. Everything is really fresh and the flavors linger on your tongue. The fresh marjoram gives the whole dish a nice floral element that really says summertime. If you haven't heard this song, do yourself a favor and press play below!

The Avant Gardener’s Salad

For:  3 Big Bowls

  • 4 Heirloom Tomatoes
  • 1/2 Cup Sunflower Seeds
  • 1 Handful Bean Sprouts
  • 5 Ears Corn
  • 10 Radishes
  • 3 Pickles
  • 1 Cup Black Quinoa
  • 1 Small Red Onion
  • 1 Clove Garlic
  • 3 Sprigs Marjoram
  • 1/4 Cup Cider Vinegar
  • Olive Oil
  • Salt


  1. Rinse the quinoa and cook in plenty of water with lots of salt at a low simmer until tender. Strain. Chop up the tomatoes, slice the radishes and pickles into thin quarter-rounds, roughly chop the bean sprouts. Dice the onion, grate the garlic, remove the marjoram from the stalks and dice it up. Remove the corn kernels from the stalks. In a dry pan, lightly toast the sunflower seeds. Remove from pan. Add some oil and cook the corn on high heat to lightly char some of the kernels. Remove from heat. Mix it all in a big bowl and taste for seasonings. Serve!