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.

Serves 4
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.
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