Avocado Corn Salad. Vibrant and drool-worthy. (Photo: Natasha’s Kitchen)
I’m making this salad for the Labor Day weekend. I can’t resist. Doesn’t it look wonderful!!
People send me recipes all the time or suggest one on a website. I especially love it when my kids tell me about a great dish they’ve discovered.
This week Russ emailed this Avocado Corn Salad recipe, that he and Deb thought was terrific. So with that hearty endorsement, I’ve added it to the weekend farm menu.
Assemble and Dress in One Bowl
I also found the recipe at Natasha’s Kitchen website. She even has a brief video to stoke your taste buds. There’s not many ingredients: tomatoes (cherry or chopped Romas) and avocados (not overly ripe because you want it to hold its shape in the salad). Red onion, corn (fresh or frozen) and cilantro add even more drama and goodness. Don’t bypass the garlic; it’s needed. Ina Garten has a version that get a sprinkle of red cayenne pepper.
Labor Day Easy
A simple dressing of olive oil, lime juice, salt and pepper is added, unmixed, directly atop the salad. This recipe is easy enough to turn over to one of the kids or for a guest to make.
If you’re one salad short of having a Labor Day menu, give this a try.
Avocado Corn Salad
Ingredients:
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)
- 2 Tbs. extra virgin olive oil
- 2 to 3 Tbs. lime juice from 1 to 2 limes
- 2 garlic cloves, pressed or finely minced
- 1 tsp. sea salt or 3/4 tsp. table salt
- 1/8 tsp. black pepper
Directions:
In a large salad bowl combine tomatoes, corn kernels, and sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro (or to taste). Press in two garlic cloves.
Drizzle top with 2 Tbs. extra virgin olive oil, 2-3 Tbs. lime juice (or to taste). Add 1 tsp. sea salt and 1/8 tsp. black pepper or season to taste. Toss salad gently just until combined.
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