Avocado & Corn Salad Recipe

Avocados, corn and tomatoes dress up a same-old salad.

1/2 head Romaine lettuce
1 cup cherry tomatoes, halved
2 cups kernel corn, preferably fresh
1 ripe avocado, peeled, pitted and cubed
2 tbsp fresh lime juice
1/4 tsp chili powder
Coarse salt and freshly ground black pepper


Step 1: Chop Romaine lettuce into 1/2″ strips; place in bowl with cherry tomatoes and corn.

Step 2: Add 3/4 of the avocado cubes to bowl. In blender, purée remaining avocado with 1/3 cup water, the lime juice and chili powder. Season with salt and pepper to taste.

Step 3: Pour mixture over salad, toss gently and serve.

Mark Burstyn