This Corn, Avocado, and Tomato Salad is a fresh and light side dish perfect for summer. Grill the corn for a little extra something special.
We try to teach our kids the value of money. They earn an allowance by doing chores throughout the week.
Today, I looked out the kitchen window to see my son spraying sunblock in the air like tropical air freshener.
All I saw was a mist of dollar bills – that stuff is liquid gold. Lesson fail.
Speaking of wasting money, I’m pretty sure the ice cream truck guy is stalking us.
I swear he pulls his van up to our house and turns up his carnival music. It puts me in an awkward position.
I look like the grumpy mom if I deny my kids, who are jumping up and down in front of the truck, ice cream in this blasted heat.
Even though my kids use their own money they’ve earned, the prices are ridiculously high.
I give in every once in a while…immediately followed by a lecture about how you can buy a whole carton of ice cream for the same price that the ice cream truck charges for one.
We have a freezer full of said ice cream but the allure of a colorfully painted truck driven by a creepy guy is for some reason much more appealing to them.
Corn, Avocado, and Tomato Salad Serves: 4-6 servings
Course: Side Dish
Servings: 6 servings
- 2 cups cooked corn , fresh or frozen (see Note)
- 1-2 avocados , cut into 1/2-inch cubes
- 1 pint cherry or grape tomatoes , halved
- 1/2 cup finely diced red onion
- 2 tablespoons olive oil
- 1/2 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.
Fresh corn is really best to use here. Cut it off the ear and boil it for 3-4 minutes to cook it and for even more flavor grill it and get those nice toasty kernels!
Source: Paula Deen
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