Tomato, Corn and Avocado Salad
This made me think, in particular, of travellight. It looks so yummy, in spite of the tomatoes. lol
Tomato, Corn and Avocado Salad
Ingredients
Serves 4
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
Directions
1.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.
First published: July/August 2008, Everyday Food magazine
ETA: This is raw corn in the recipe. Reader comments say this is one of the best parts of the salad, and encourage increasing the quantity to two ears.
Tomato, Corn and Avocado Salad
Ingredients
Serves 4
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
Directions
1.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.
First published: July/August 2008, Everyday Food magazine
ETA: This is raw corn in the recipe. Reader comments say this is one of the best parts of the salad, and encourage increasing the quantity to two ears.