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Great salad. You know. They don’t all have to have a lettuce base. I found the original recipe on Pinterest. (Link at end of post.) However, I changed it up a bit. I wanted to make a single serving and I also needed to modify based upon the ingredients I had on hand. I do that a lot – basically just using a recipe as a guide. The quantities are estimated. I’ve included another picture so you can see the ratios in the bowl before mixing. Honestly, I don’t think it matters that much that it be precise.
Corn, Tomato and Avocado salad
Servings: 1 large serving
3/4 cup fresh cherry tomatoes, quartered
3/4 cup corn (I used frozen after thawing 😉 but fresh would be awesome)
1/4 cup diced onion (any kind – I used a sweet onion)
1/2 avocado diced (here’s a blog post on dicing an avocado)
several leaves of basil snipped with herb scissors or finely chopped – about 1/8 cup maybe more
2 Tablespoons lime juice (lemon would work as well)
1 1/2 Tablespoon honey, agave or maple syrup
1/2 teaspoon tahini (optional)
1/8 teaspoon salt (or to taste)
dash of pepper
- Combine corn, avocado, tomatoes and onion.
- Mix dressing ingredients then pour over salad.
- Mix all together.
- Original recipe says to chill for an hour or two to let flavors blend. I didn’t do this and it tasted great. I can imagine it might taste even better after marinating a bit.
If you have fresh corn, steam it briefly then cut the kernels from the cob to use in this salad. If you can get organic, even better. That is one of my favorite things in the summer. I’m certain this salad would be stupendous with fresh organic corn. Don’t steam too long though. I’ve found that the taste is best if you don’t overcook. Steaming – versus boiling – will keep more nutrients and flavor in the corn also.
There was a comment on the pin that they liked to add black beans to this. I’m sure that would be great although I would prefer fresh cilantro instead of fresh basil with the addition of black beans. That’s a “taste habit” though. Basil would be fine too. The black beans would make this more of a meal.
I have a feeling this is something I will be experimenting with myself. 😉
The original recipe called for oil. I prefer to avoid added oil in recipes. Just that one modification can cut back on the calories of a dish significantly. And no worries about getting healthy fats into your diet. (You do need good fats. You don’t “need” oil.) Avocado is an excellent source. Eating the whole food rather than an extracted oil gives you benefits of other nutrients along with the fat. Avocados also give a great creaminess to the dish – again making oil really unnecessary. For more information on dicing and storing avocado, check out this post.
I think this would also be good mixed in with some lettuce greens. Easy salad combination – dressing and all. Really so many ways to use this! I love options and versatility especially when it’s all quick & easy. 🙂
Finally – I made this as a single serving rather than making the full amount and storing any leftovers because the avocado is much better fresh. It will brown similar to what a sliced apple would do.
I tried it with bib lettuce too. All good!
Here is the “pin” for my original source credit. 🙂