recipes:side_dish:tomatoes:tomato_corn_and_avocado_salad
The sweet crunch of raw corn combined with juicy tomatoes and buttery avocado makes for a colorful riot of flavors and textures in this summer salad. Dress the salad with lime juice and, if you like, toss in some fresh basil or cilantro too.
Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad. Everyday Food, July/August 2008
Prep Time 10 minutes Total Time 10 minutes Yield 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
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.
tags: vegetarian, vegan, pareve
source: http://www.marthastewart.com/313568/tomato-corn-and-avocado-salad
recipes/side_dish/tomatoes/tomato_corn_and_avocado_salad.txt · Last modified: 2017/12/19 19:43 by admin