It might be the dead of winter where I live, but this Avocado, Tomato and Corn salad will make it feel like summer.  I think we can all agree that this time of year supermarket tomatoes taste like mealy, flavorless red balls.  But I have found that the sweet red and yellow cherry tomatoes seem to provide the best flavor.

I am a huge avocado fan who is jealous of all you people in Cali that can grow them in your backyard!  I pay a pretty penny for them in Mid-Missouri and savor each one.  It’s always best to buy them when they are very firm.  I store mine in a bowl on my kitchen counter with limes and lemons.  It typically takes about 2 days for them to get ripe.  Hass avocados are the only way to go.  If I can’t use the avocado right away after they’re ripe, I pop them in the fridge which stops the ripening process.

If it were summer here I would have used fresh sweet corn.  So I thawed some frozen corn instead.  While I rarely use frozen food, I must say that certain vegetables and berries that are frozen shortly after harvest are often quite tasty and perform well in most dishes.

You could certainly enjoy this salad paired with some corn tortilla chips as a light lunch or serve it alongside Mexican inspired dishes like Chipotle Cheese Enchiladas.

Avocado, Tomato and Corn Salad

Serves 4

Ingredients

• 2  Hass avocados, cut into bite size cubes
• 2  cups cherry tomatoes, sliced in half
• 1/2  cup corn kernels
• 4  scallions, green and white parts, sliced thin
• 4  radishes, sliced very thin
• 1/4  cup fresh cilantro, chopped
• 1/4  cup fresh lime dressing*

Directions

1. In a medium size bowl combine all salad ingredients, avocados through cilantro.
2. Pour lime dressing over salad and toss gently to coat all pieces.

 

Lime Dressing

Ingredients

• 1/4 cup extra virgin olive oil
• zest of one lime
• juice of one lime
• 1 clove garlic, minced
• salt and pepper to taste

Directions

1. Whisk together all ingredients.
2. Adjust salt and pepper to taste.
3. Stores in the refrigerator for up to 2 weeks.