This is a great salad to serve if you're cooking out or cooking in and want something different but easy to prepare. You can make the salad ahead of time and refrigerate it, which makes things even easier and helps the flavors blend. I admit that, unlike the food gurus on Instagram and fancy cooking shows, 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, you won't need a lot of other dinner accompaniments. You can serve the salad "as is" or atop salad greens, if you'd rather. Try the salad alongside grilled or sauteed chicken, pork, seafood, or even with ham. It's really good! Enjoy!
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 (omit if you're diabetic--it's not essential)
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)
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 your using it, and mix everything well. Refrigerate the salad until you're ready to serve it.
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