I know we have a “shared recipe” section on our QuadTalk forum, but last night my Temptress made for me one of my favorite summer salads. As I stood in the kitchen today crunching the last spoonfuls from the container, I decided the best thing I could do on this mid-summer’s day was to share with you this delicious recipe. I’m a lime and cilantro freak so I can’t get enough of this when the ingredients are fresh. I hope all of you are staying cool and making healthy choices this summer. Enjoy!
~the laundry goddess, June 21, 2008
Corn, Avocado & Tomato Salad
Serves 4 to 6
2 cups cooked corn, fresh or frozen or straight from the can
1 avocado, diced into ½-inch pieces
1 pint cherry tomatoes, halved
½ cup finely diced red onion
Dressing:
2 tablespoons olive oil
1 tablespoon fresh lime juice
½ teaspoon grated lime zest
¼ cup chopped cilantro
¼ teaspoon salt
1/8 teaspoon pepper
1. Combine the corn, avocado, tomatoes, and onion, in a large glass bowl.
2. Whisk together the dressing ingredients in a glass bowl or measuring cup. Pour over the salad and toss gently to mix.
* I use a combination of white shoe peg and golden kernels. Also, my preference is to double the cilantro and double the lime. This is best when eaten within 24 hours of preparation.
