Corn, tomato and avocado salad
4
Points®
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.
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