Description
This salad is absolutely the best of summer on a platter! You will LOVE it!
Ingredients
For the Salad
- 3 medium avocados, peeled, pitted and cubed
- 4 ears of corn, kernels cut off the cob*
- 1 cup grape tomatoes, cut in quarters
- 1/2 red onion, diced
- Juice of one lime
- salt and pepper to taste
For the Dressing
- 1 avocado, peeled, pitted, and cubed
- 1 jalapeno pepper, seeds and membranes removed
- Juice of one large lime
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt (more to taste if needed)
- 2 tablespoons water (more as needed to thin)
Instructions
For the Salad
- Add avocado, corn, tomatoes, and red onion to a large bowl. Squeeze lime over the salad, and then season with salt and pepper to taste. Just before serving, spoon dressing over the salad and toss to coat. Pour onto a platter. Serve at room temperature.
For the Dressing
- Add avocado, jalapeño, lime juice, honey, olive oil, ground cumin, and salt to a blender or small food processor, and pulse. Scrape down sides and add water as needed to thin to desired consistency.
Notes
*I find that good corn doesn’t even need to be cooked before adding it to this salad, but if you like, just microwave the corn with the husk on for 3-4 minutes, let cool for 5 minutes, and then remove the husk and the silk slides right off!
