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A Serendipitous Summer Salad Becomes a Favorite

Posted By brosbottom On August 17, 2018 @ 8:48 am In Food News | 4 Comments

Warm Weather Avocado, Corn and Tomato Salad with Lime Dressing

Dressing
1 tbsp lime juice
1 tbsp lemon juice
2 tsp grated lime zest
1/2 tsp kosher salt
Several grinds black pepper
3 tbsp olive oil

Salad
2 tbsp olive oil
2 cups corn kernels (scraped from 2 ears corn)
Kosher salt
Several grounds black pepper
1 ripe avocado diced
2 tsp lime juice
1 1/2 to 2 cups cherry tomatoes, preferably multi-colored, halved
3 green onions sliced on the diagonal including 2 inches on the green stems
1 1/2 cups loosely packed torn cilantro sprigs
2 cups mixed greens
1 hard boiled egg, grated coarsely (See cooking tip)
1/3 cup grated Mahon cheese or creamy Gouda, optional

1. For the dressing in a medium bowl, whisk together the lemon and lime juices, lime zest, salt, and pepper. Then whisk in olive oil. (Dressing can be prepared 1 day ahead; cover and refrigerate. Whisk well before using.)

2. For the salad, in a medium, heavy skillet set over medium heat 2 tablespoons olive oil until hot. Add corn and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Stir in 1/2 teaspoon salt and pepper, and cook 1 minute more. Remove from heat and cool 5 minutes or longer.

3. Toss the diced avocado in a small bowl with 2 teaspoons of lime juice. Add it along with sautéed corn, tomatoes, and green onions to a large salad bowl. Toss mixture with half of the dressing and let stand 10 minutes.

4. Add the cilantro, mixed greens, and half of the grated egg to the bowl and toss with just enough of the remaining dressing to coat lightly. Season the salad with more salt and pepper to taste. Sprinkle remaining grated egg over the salad and if desired garnish with some cheese. Serves 4 as a main course or 6 as a side.

Cooking tip: Instead of chopping  a hard-boiled egg, carefully grate the egg using the large holes on a stand grater. This technique will yield a more even mix.

Copyright Betty Rosbottom 2018


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