Chris' Recipes

Bon Appetite!

Grilled Corn, Tomato and Avocado Salad

Written By: Chris - May• 28•14

This recipe was based off of a salad I had come across on line, but as my typical style, I changed it up a bit based on ingredients that I had on hand in my refrigerator and pantry.  I had some of this seasons first left over grilled corn on the cob in the fridge and wanted a different style salad than last seasons go to choice that included black beans and a vinaigrette.  I served this salad during our first long weekend out at the lake and it was fresh and delicious, while the avocado’s made the sauce creamy and bright!

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Ingredients:

1 Pint Grape Tomatoes, cut in half
2 Avocados, ripe and cubed
4-5 Ears of Fresh Sweet Corn, grilled, cooled and cut off the cob

Lime and Honey Dressing:
1 Lime, juice and 1/2 of the rind
2 Tablespoons Fresh Cilantro
2 Tablespoons Fresh Flat Leaf Parsley
3 Tablespoons Extra Virgin Olive Oil
1-2 Tablespoon Honey
Salt & Fresh Black Pepper, to taste
1 Garlic Clove
Dash of Cayenne Pepper

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Start the dressing by juicing the lime and use half of the rind into the mini food processor.

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Continue by adding all of the remaining dressing ingredients and pureeing until smooth.  Set aside.

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Cut the tomatoes in half and cube the avocado.

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Combine the tomatoes and avocado with the dressing tossing gently.  Last, add in the chilled corn that had previously been grilled and cut off the cob and mix gently so everything is evenly coated.  You may wish to be very careful not to mash the avocados, but I actually wanted to hide them a bit so that my family would eat it and it worked!  Bill enjoyed this, even though he’s not a huge fresh tomato or avocado fan!  Allow the salad sit for 10-15 minutes to let flavors mingle.

Enjoy!
Cheers!
~Chris

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