Corn, Tomato and Avocado Salad
"Can you bring that salad you make?" - everyone you know, after they eat this salad.
This is your ticket to Summer social gatherings. Bring this Corn, Tomato, and Avocado Salad to *one* social event - a cookout, a pool party, a BBQ, a potluck - and your Summer event score card will fill right up.
It tastes just a few minutes to throw together and if you can boil water, you can make this salad!
I love to add the corn kernels to the salad when they are still warm. It makes the avocado and kind of melty and softens the tomatoes and brings all the flavors together faster. Use any fresh herb you like; I typically use cilantro but it's equally good with basil or Italian parsley.
Serve it alongside grilled steak, chicken, or seafood, and trust me - you will be elevated to Head Foodie in your family or circle of friends. They'll be eating something good for them without even knowing it.
3 ears of corn
1 container of Trader Joe's mini pearl grape tomatoes, halved (about 2 c. total)
1 ripe avocado, diced
1 lime, juiced
2 tsp. olive oil
1/2 c. fresh cilantro, roughly chopped (Italian parsley and basil work too)
salt and pepper, to taste
1. Blanch ears of corn in boiling water until bright in color, about 2-3 minutes. Let cool and trim kernels from the cob. Place kernels in a large bowl.
2. Add tomatoes, avocado, and cilantro. Squeeze lime juice over the vegetables and drizzle in olive oil. Season with salt and pepper. Toss to combine. Taste and adjust seasonings as necessary.
3. Cover salad with plastic wrap and refrigerate until serving. Serve cold or at room temperature.
NUTRITION INFO (1 CUP of salad):
160 calories, 25 g. carbs (7 g fiber), 7 g fat, 3 g protein