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Food traditionnel

CORN TOMATO And AVOCADO SALAD

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2 cups of cherry tomatoes, halved
3 ears of corn, boiled and sliced off the cob *
2 avocados, cubed
1 jalapeño, sliced (optional) * remove seeds for less spice!

For the corn: peel the corn on the cob and remove the silks or skin. Fill a large stock pot halfway with water and bring it to a boil. Drop the corn in for ~7 minutes and cover with a lid. Remove the corn, set it on a plate to drain and allow it cool down. Feeling a little extra? Brush it with butter and season it with a sprinkle of salt and pepper. Once cooled, place it vertically against a solid/flat surface and use a knife to slice the corn off the cob.

Cilantro Lime Dressing (makes ~1 cup, 4-6 servings)

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1 + 2/3 cups fresh, organic cilantro
2 garlic cloves
2 teaspoons of honey or agave
1/4 cup fresh lime juice
1/2 teaspoon of sea salt
1/2 teaspoon ground coriander
1/2 cup extra virgin olive oil (or avocado oil)
1/3 cup Skyr or Greek yogurt (optional)

Instructions

In a blender or food processor, place the cilantro, coriander, lime juice, agave syrup, garlic, and sea salt and pulse together.

Slowly pour in the olive oil and process until smooth.

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If using a food processor, add the olive oil at the end while it’s still running.

IF you want to make it creamy; add the Greek yogurt along with the olive oil.

It goes from vinaigrette to creamy dressing. Pour over the salad and mix well!

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