Corn, tomato and avocado salad
Fresh corn, juicy tomatoes, creamy avocado—a fantastic combination. The dressing's so fabulous, you’ll be making it all year long.
Fresh yellow corn
2 medium, kernels removed with a knife (about 1 cup)
Fresh lime juice
¼ pinch(es), freshly ground
⅓ cup(s), fresh, chopped
2 medium, ripe, cut into 8 wedges each
1 medium, Hass, cut into 16 slices
½ cup(s), sweet variety, thinly sliced
- 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.
- To make dressing, in a small bowl, whisk together oil, water, lime juice, cumin, salt and pepper until blended; stir in cilantro.
- 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.
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).