Wednesday, 20 May 2015

Corn, Tomato and Avocado Salad

Even though it is only the middle of May, it feels like summer has arrived. We are having amazing weather right now, and eating dinner outside is a great way to end the day.

I have started to make more salads, and this one was a hit. It was also a quick and tasty way to use some of the cherry tomatoes and the half avocado I had.

In a large bowl, combine:

2 cups frozen corn, defrosted
1 cup halved cherry tomatoes
2 green onions, thinly sliced


1/2 avocado, diced
1/4 teaspoon ground cumin
pinch of chipotle chili powder
salt and pepper to taste

Dress the salad by adding fresh lime juice and avocado oil to taste. I went light on the oil, just enough to coat everything lightly.

Serve right away, at room temperature, or chill and serve later.

  • The amounts in a salad like this depend on you...which vegetable you like most, or which one you have more of.
  • As soon as corn on the cob is in season, grill some and cut the kernels off the cob and use in the salad instead of frozen corn. This will add a lovely smoky sweet flavour.
  • The tomatoes I was using were a mixture of colours, red, yellow and green.
  • If the other family members didn't dislike cilantro so much I would have chopped some and added it. Fresh chives or chopped fresh parsley would brighten the salad up if you have some.
  • Add chopped cooked chicken to the salad, omit the avocado. Cut an avocado in half, carefully remove the pit and then stuff the cavity with the salad for a light lunch. Cooked shrimp or lobster meat can also be used this way.
  • The salad can be used as a salsa to accompany grilled fish. It can also be used in tacos or wraps (which is what I did, together with the leftover flank steak).
  • To turn this into a salad entree, add black beans, diced red pepper, leftover meat such as chicken, pork or beef and some cheese. Add a warm tortilla or crusty bread and you have a quick and easy lunch or dinner.

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