Recipe

Avocado Salad Recipe


Avocado Salad Recipe
A salad of creamy avocados, fresh corn and crunchy walnuts makes a tangy and multitextured accompaniment to grilled meat!

Crystalwate

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Ingredients
  • 2 cups fresh corn kernels (or frozen, if in a pinch)
  • 3 stalks celery, diced (to about same size as kernels)
  • 3 Tbsp lime juice
  • 3 Tbsp extra virgin olive oil
  • 1 hot red or green chile, minced (optional, can use more if you like it HOT)
  • 1/2 tsp salt
  • 1/4 tsp hot pepper sauce
  • Pinch sugar
  • 1 red onion, diced (again, about same size as kernels)
  • 2 avocados, peeled, pitted and chopped
  • 3/4 cup chopped toasted walnuts

Directions
  1. In large pot of boiling salted water, cook corn for 2 minutes. Add celery, cook for 30 seconds. Drain; rinse under cold water to chill. Set aside in sieve to drain well.
  2. In large bowl, whisk together lime juice, oil, hot pepper (if using), salt, hot pepper sauce and sugar. Add corn mixture and onion.
  3. * Make ahead: Prepare to previous step; cover and refrigerate for up to 1 day.
  4. Just before serving, add avocados and walnuts, tossing to coat.

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Comments


I like the addition of the walnuts - would give it a nice crunch, I'm sure. This is bookmarked and ready to go. Our local corn just came in to the farmers markets last weekend, so I am ready to start experimenting with some new summer corn salads..this one sounds delish!


This sounds awesome... I love corn..and it loves me as well.....


So cool... i already tried this but with some lettuce...


I found a great recipe for an easy salad with avocado that tastes great! It was posted by an SMU college student on their student run website, the Daily Mustang. You should check it out!
http://www.smudailymustang.com/?p=7801


This sounds really good! Saving . . .


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