Miss A Columnist

Linda Yao is a student at the University of Pennsylvania, in the beautiful city of Philadelphia. Having grown up amidst music and art classes, she has an appreciation for the aesthetic, including the art of food. In pursuit of her passion for food, she loves sampling the best foods her city has to offer and enjoying time in the kitchen, exploring healthy options for desserts and entrees. Her biggest food weakness? Everything sweet, but especially dark chocolate. She hopes to influence those around her by sharing the joys of a healthy lifestyle.

Grilled Corn, Avocado And Tomato Salad With Honey Lime Dressing

With Memorial Day fast approaching, it is time to consider the selection of food to be served at your picnic, barbeque, potluck, etc. A staple for gatherings is definitely the always simple and quick-to-make salad that nutritionally balances out the unlimited quantities of burgers and hot dogs served on Memorial Day. That doesn’t mean that you have to lay out a boring bed of greens for your friends and family, however. This Memorial Day, try making a more interesting and zesty salad with this grilled corn, avocado, and tomato salad with honey lime dressing from the “Jehan Can Cook” blog.

I made a few substitutions from the original recipe shown below. I used olive oil instead of vegetable oil for the dressing, and instead of 1 pint of grape tomatoes, I removed the seeds and cubed three small tomatoes. The result was equally delicious!

 

(Photo Credit: Linda Yao)

(Photo Credit: Linda Yao)

Dressing

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1/2 tsp salt

1 clove garlic crushed

1/4 tsp ground black pepper

 

 

1 pint grape tomatoes cut in halves

1 ripe  avocado, roughly chopped

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

 

Grill corn over medium heat for 10 to 15 minutes.  The corn should have some brown spots and be tender and not mushy.  Do not overcook!!  Cut the corn off the cob and scrape the cob with the back of your knife to get the juices.  Set aside and let cool.

Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well so that everything is coated with the marinade, but be careful not to mash the avocados.  Refrigerate for 1 hour and serve.

 

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