Corn Tomato & Avocado Salad – Recipe of the Week

Corn-Tomato-and-Avocado-Salad-2This Corn, Tomato, and Avocado Salad has summer written all over it. From our friends at Lovely Little Kitchen comes this meal OR perfect BBQ side dish!

Corn, Tomato, and Avocado Salad
Prep time: 
Total time: 
Serves: 6 servings
Ingredients:
For the Salad
  • 3 medium avocados, peeled, pitted and cubed
  • 4 ears of corn, kernels cut off the cob*
  • 1 cup grape tomatoes, cut in quarters
  • 1/2 red onion, diced
  • Juice of one lime
  • salt and pepper to taste
For the Dressing
  • 1 avocado, peeled, pitted, and cubed
  • 1 jalapeno pepper, seeds and membranes removed
  • Juice of one large lime
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt (more to taste if needed)
  • 2 tablespoons water (more as needed to thin)
Directions:
For the Salad
  1. Add avocado, corn, tomatoes, and red onion to a large bowl. Squeeze lime over the salad, and then season with salt and pepper to taste. Just before serving, spoon dressing over the salad and toss to coat. Pour onto a platter. Serve at room temperature.
For the Dressing
  1. Add avocado, jalapeño, lime juice, honey, olive oil, ground cumin, and salt to a blender or small food processor, and pulse. Scrape down sides and add water as needed to thin to desired consistency.
Notes:
*I find that good corn doesn’t even need to be cooked before adding it to this salad, but if you like, just microwave the corn with the husk on for 3-4 minutes, let cool for 5 minutes, and then remove the husk and the silk slides right off!
Recipe by Lovely Little Kitchen at http://lovelylittlekitchen.com/corn-tomato-avocado-salad/

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