Corn, Avocado, and Tomato Salad
Sunday, September 13, 2009 by Alexandra
When I visited my good friend Rachel and her boyfriend Mike in Florida this past June. Rachel made a salad for one of our many meals we made together that knocked my socks off! She got it from her new Paula Deen cookbook. It's comprised of several simple flavors that just go so well together and tastes amazing!
Rachel had a few variations on the recipe and I added a few more since then as well. Click here to see the original recipe.
I've made the salad now for several barbecue potlucks. Perfect use of this recipe!
Here goes:
Corn, Avocado, and Tomato Salad
Now begin to chop the cilantro.
Add the cilantro to the bowl. Really I'm just showing you pictures due to the amazing colors in this recipe. Enjoy the visuals.
Now take your tomatoes and cut them all in half. I used some heirloom tomatoes I bought at Trader Joes and finished it off with some usual cherry tomatoes.
Now it's time to add in the dressing ingredients. No need to mix them in a separate bowl, just toss it all on top of the ingredients. Add the olive oil, lime juice, lime zest, salt, pepper, and paprika. Stir it up well.
The last ingredient to be added is the avocado. If your avocado is perfectly ripe, it'll get to mushy if you add it earlier due to stirring in the dressing. It should be added last so that it stays somewhat in it's shapes. I would cut nice little bite size pieces of the avocado so that it mixes well.
Give it one last stir, and you're done! Enjoy!
Rachel had a few variations on the recipe and I added a few more since then as well. Click here to see the original recipe.
I've made the salad now for several barbecue potlucks. Perfect use of this recipe!
Here goes:
Corn, Avocado, and Tomato Salad
- 2 cups corn, fresh or frozen (I use the frozen, slightly defrosted)
- 1 pint cherry tomatoes (It's fun to use the colorful heirloom tomatoes!)
- 2 avocados, diced
- 2 tbsp olive oil
- 2 tsp lime juice
- 1/2 tsp lime zest
- 1/4 cup chopped cilantro (you really can't use too much of this stuff)
- salt & pepper to taste
- a few dashes of paprika
Now begin to chop the cilantro.
Add the cilantro to the bowl. Really I'm just showing you pictures due to the amazing colors in this recipe. Enjoy the visuals.
Now take your tomatoes and cut them all in half. I used some heirloom tomatoes I bought at Trader Joes and finished it off with some usual cherry tomatoes.
Now it's time to add in the dressing ingredients. No need to mix them in a separate bowl, just toss it all on top of the ingredients. Add the olive oil, lime juice, lime zest, salt, pepper, and paprika. Stir it up well.
The last ingredient to be added is the avocado. If your avocado is perfectly ripe, it'll get to mushy if you add it earlier due to stirring in the dressing. It should be added last so that it stays somewhat in it's shapes. I would cut nice little bite size pieces of the avocado so that it mixes well.
Give it one last stir, and you're done! Enjoy!













