Friday, May 30, 2014

Corn, Avocado and Tomato Salad with Honey Lime Dressing

I made this Grilled Corn Avocado Tomato Salad with Honey Lime Dressing tonight.

I found the recipe on Facebook and as I had a very ripe avocado sitting on the counter, it was  perfect for dinner.

It was delicious and something I highly recommend.

Here is the recipe:



GRILLED CORN, AVOCADO AND TOMATO w/ HONEY LIME DRESSING

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Honey Lime Dressing
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper


DIRECTIONS:

Grilled Corn, Avocado and Tomato Salad

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
Honey Lime Dressing

1.     Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

2.     Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle


I did make a few alterations.  First, I didn't want to heat up the grill for two ears of corn, so I just cut the corn off the cob and sauté the corn in some olive oil until I got a few brown bits of corn.  I also used parsley instead of cilantro as I have a "certified" cilantro hater in the house.  And, finally…no cayenne as the cilantro hater is also not a fan of "heat".  I think he has a sensitive palate.

And here is what I served with the salad:



This is the world's best sandwich.  It's a salmon BLT on Ciabatta roll.  Oh my goodness.  Oh my goodness.

So wonderful and so messy,  but worth every bite.

Happy Friday everyone.


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