Corn, tomato & avocado salad
4
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
Fresh corn, juicy tomatoes, creamy avocado make a fantastic combination in this refreshing salad. The dressing's so fabulous, you’ll be making it all year long. 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. For variation, you could easily turn this recipe into a salsa by omitting the lettuce and dicing the avocado, tomato, and onion and tossing them with the corn mixture. If you go that route, serve the salsa with chips or spooned over seared chicken or fish.
Ingredients
Cooking spray
2 spray(s)
Corn on the cob
2 ear(s), medium, kernels removed with a knife (about 1 cup)
Olive oil
2 Tbsp
Water
2 Tbsp
Fresh lime juice
2 Tbsp
Ground cumin
¼ tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Cilantro
⅓ cup(s), fresh, chopped
Boston lettuce
1 head(s)
Tomato
2 medium, ripe, cut into 8 wedges each
Avocado
1 item(s), Hass, cut into 16 slices
Onion
½ cup(s), chopped, 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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