Avocado Corn Salad

Soups & Salads | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 1 pound cherry tomatoes halved or quartered
  • 3 ears of corn cooked, shucked and cut off the cob
  • 2 avocados peeled, pitted and sliced
  • 1/2 red onion (medium) thinly sliced
  • 1/4 cup cilantro chopped (1/2 small bunch)
  • 2 Tablespoons extra virgin olive oil
  • 2 to 3 Tablespoons lime juice from 1 to 2 limes
  • 2 garlic cloves pressed or finely minced
  • 1 teaspoon sea salt or 3/4 tsp table salt
  • 1/8 teaspoon black pepper

Directions:

  • In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
  • Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tablespoon lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.

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