This is a quick salad I turn to when I just can't turn on the oven. I posted a version of it long ago, but I decided it needs a makeover and new viewing. The salad is perfect for warm weather and for a simple, tasty dinner when you're not much interested in cooking--for whatever reason. I suggest serving the salad atop lettuce greens with the protein of your choice. My preference is for inexpensive chicken tenders, which cook in the air fryer in minutes. Although fresh corn is great, I admit that I use frozen corn to make the salad. The frozen stuff is quicker, easier, and less expensive than using fresh corn. Besides, I'd rather just eat my corn on the cob when I have fresh corn. The salad takes only minutes to put together, and, with plenty of vegetables in it, all you'll need along side it is perhaps some fresh sourdough bread. And dessert. But that comes later...
Quick Corn, Tomato, and Avocado Salad -- Serves 4
2 tablespoons of extra virgin olive oil
1/4 cup of lime juice
2 teaspoons of honey
1/4 teaspoon of lemon pepper
1/4 teaspoon of salt
1/4 teaspoon of smoked paprika
1 cup of frozen corn, microwaved for 3 minutes and cooled
1 pint of red cherry tomatoes, halved
1/2 pint of yellow or orange cherry tomatoes, halved
1 large avocado, pitted, peeled and diced
1 cup of cilantro, chopped (or use parsley, if you'd prefer)
1/4 cup of chopped green onion (optional)
Lettuce greens
Chopped, cooked protein/meat of your choice
1/2 cup of shredded Monterey-Jack cheese
In a large bowl, whisk together the oil, lime juice, honey, lemon pepper, salt, and smoked paprika. Add the corn, tomatoes, avocado, cilantro, and green onion, if you're using it, and mix everything well. Refrigerate the salad until you're ready to serve it. Spread a layer of lettuce on each plate (or in a bowl). Top each serving with some of the salad and the protein of your choice. Sprinkle some of the cheese over each serving. Enjoy!
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