Saturday, April 30, 2011
Corn, Avocado, and Tomato Salad with Honey Lime Dressing
This dish tastes like summer to me- delicious, light, and refreshing. It pairs very well with barbecue.
The original recipe calls to grill two ears of corn. I am grill-phobic, so I used thawed, frozen corn instead.
Adapted from Jehan Can Cook
Juice of 1 lime
1 tbsp vegetable oil
1 tbsp honey
1 clove garlic, crushed
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1 pint grape tomatoes, cut in halves
1 ripe avocado, chopped
1 1/4 cup frozen corn, thawed
2 tbsp fresh cilantro, finely chopped
Spray a nonstick pan with cooking spray. Add corn. Cook until softened and heated through, about 6 minutes, stirring frequently.
Meanwhile, place dressing ingredients in a medium bowl and whisk to combine. Add remaining ingredients. Mix well so that everything is coated with dressing. May be served at room temperature or chilled.