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Photo of Corn, tomato and avocado salad by WW

Corn, tomato and avocado salad

4
Points® value
Total Time
17 min
Prep
15 min
Cook
2 min
Serves
4
Difficulty
Easy
Fresh corn, juicy tomatoes, creamy avocado—a fantastic combination. The dressing's so fabulous, you’ll be making it all year long.

Ingredients

Cooking spray

2 spray(s)

Cooked corn

2 ear(s), medium, kernels removed with a knife (about 1 cup)

Olive oil

2 tbsp(s)

Water

2 tbsp(s)

Fresh lime juice

2 tbsp(s)

Cumin seeds

¼ tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es), freshly ground

Cilantro

⅓ cup(s), fresh, chopped

Boston lettuce

1 head(s)

Tomato

2 medium, ripe, cut into 8 wedges each

Avocado

1 medium, Hass, cut into 16 slices

Onion

½ cup(s), sweet variety, thinly sliced

Instructions

  1. Coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add corn and cook over high heat until crisp-tender and golden in spots, stirring occasionally, about 2 minutes; remove from heat.
  2. To make dressing, in a small bowl, whisk together oil, water, lime juice, cumin, salt and pepper until blended; stir in cilantro.
  3. Divide lettuce leaves among 4 plates. Top each with 4 tomato wedges, 4 avocado slices, 1/4 of onion and 1/4 cup of corn; drizzle each salad with 2 tablespoons of dressing. Yields 1 salad per serving.

Notes

This salad features pan-roasted fresh corn but to save time, feel free to substitute canned corn and omit the cooking. Or you can grill the corn while barbecuing another time. A nice garnish would be a sprinkling of toasted pumpkin seeds and a few crumbled baked tortilla chips (could affect Points values).

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