Monday, May 12th 2014, 4:13 pm
Avocado, Corn And Tomato Salad
2 cups cooked corn, fresh or frozen (see Note)
3 avocados, cut into 1/2-inch cubes
1 pint cherry or grape tomatoes, halved
1/2 cup finely diced red onion
2 tablespoons olive oil
1/2 teaspoon lime zest, grated
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon honey or agave nectar
Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients in a mason jar. Shake well and pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors develop. Serve.
May 12th, 2014
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