Thursday, June 21, 2012

Tomato, Corn, and Avocado Salad

Couldn't decide whether to make this salad or the Quick Salad to bring to dinner tonight, so I'm bringing both.

Tomato, Corn, and Avocado Salad


    •    1 ear corn (husk and silk removed; tip cut off)
    •    2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
    •    1 avocado, halved, pitted, peeled, and diced
    •    2 scallions, thinly sliced
    •    2 tablespoons fresh lime juice
    •    1 tablespoon vegetable oil, such as safflower
    •    Coarse salt and ground pepper


Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob.
Add tomatoes, avocado, scallions, lime juice, and oil to bowl.
Season with salt and pepper, and toss gently to combine.

Serves 4

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