Recipe

December 30, 2008

Avocado & Corn Salad Recipe

Recipe:

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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.

Ingredients

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

Directions

Yield:

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.

Photographer:

Mark Burstyn

Tags: Avocado healthy Lunch Recipe Salad Summer Vegan Vegetarian

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