Posted on by Lia Fireheart

Avocado Corn Salad

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Avocado Corn Salad

Ingredients

  • Salad

  • 1 lb cherry tomatoes, halved or quartered

  • 3 ears of corn, cooked, shucked and cut off the cob

  • 2 avocados, peeled, pitted and sliced

  • 1/2 red onion (medium), thinly sliced

  • 1/4 cup cilantro, chopped (1/2 small bunch)

  • Romaine hearts

  • Dressing

  • 3 tablespoons fresh lime juice

  • 1 teaspoon grated lime zest

  • 1/4 cup extra-virgin olive oil

  • 1-1/2 tablespoons honey

  • 2 teaspoons Dijon mustard

  • 1 clove garlic grated or freshly minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

Directions

  • Salad
  • In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
  • Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.
  • Dressing
  • Whisk ingredients together in a bowl or add ingredients to a mason jar, seal the lid and shake vigorously to blend well. (I’ll probably use a food processor.)

Notes