Sweet Corn, Tomato and Avocado Salad with Lime Dressing

This recipe has been circulating lately so I decided to try it for the holiday weekend. I needed a new salad since I always seems to fall back on my favorites, broccoli salad, and corn and black bean salad.

This was delicious but I must confess that I did not grill the corn as the original recipe suggested.  I was in a rush and didn’t want to heat up the grill.  I had some delicious sweet corn that I boiled gently for about eight minutes then let it cool until I could hold onto the ear to cut the corn off of the cob.

This salad is excellent! The secret is to have quality sweet corn, semi-ripe avocados and tender cherry tomatoes.

Corn Avocado Salad Ingredients

Ingredients:

4 ears of sweet corn
Small carton of cherry tomatoes
2 medium avocados
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons Canola oil
Juice of one lime
1 garlic clove, minced
1 tablespoon honey
1 tablespoon cilantro
Sea salt and coarse black pepper

Directions:

Grill or boil the corn until tender, then remove the kernels from the cob.
Halve cherry tomatoes (You can use as many as you like. I used about a cup and a half)
Peel, core and chop avocados
Dice onion and celery
Mix altogether in a large bowl

In a small bowl mix the lime juice, garlic, honey, cilantro, salt and pepper.

Salad Dressing

 

Toss the corn, avocado, tomato mixture with the dressing.

Corn Tomato and Avocado Salad

Delicious!

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