Summer Avocado Corn Salad

Summer Avocado Corn Salad

Servings: 2

15 grape tomatoes, halved

1 avocado, diced

1 cup fresh corn kernels (or thawed, frozen)

2 Tbsp. fresh cilantro, chopped

Dressing:

Juice of 1 lime

1 Tbsp. honey

1 clove garlic, pressed

dash of cayenne pepper

fresh pepper to taste

What you do:  Whisk dressing ingredients together and set aside.  Combine tomatoes, corn and cilantro.  Add dressing and mix.  Add the avocado and mix gently so everything is coated.  Refrigerate for 10 to 15 minutes to allow the flavors to mingle.

Serve over a bed of greens.

Note: To pan roast the corn, add corn kernels to hot skillet and cook, stirring frequently, until lightly browned.  Cool before mixing with other salad ingredients.

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One thought on “Summer Avocado Corn Salad

  1. Pingback: Quick Weekend Recap | My Midlife Mumblings

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