Wednesday, May 23, 2012

Avocado, Corn and Tomato Salad


Option A
I love avocados.  I love them alone, in sandwiches, dips, in salads...for breakfast, lunch, dinner, snacks... and the list goes on.  Here is one of my favorite salad ways to enjoy the avocado.  I have included a with and without baby spinach version (options A and B).  Both are delicious, healthy and satisfying.  It just depends on your mood.  If you are feeling more like a traditional salad, go for option A.  If you are craving something lighter and bursting with flavor go for option B.  Both are sure to please.  And you'll love the dressing too!  I included the recipe for that here as well.  Enjoy!

PS- this is the perfect healthy and refreshing salad to make for Mother's Day this weekend!

Ingredients:

1-2 avocados sliced
2 cups corn
1 cup grape tomatoes halved
1 scallion finely chopped
2 tablespoons fresh cilantro chopped
~8 ounces baby spinach washed (optional)

Champagne-Dijon Vinaigrette:
Combine the following ingredients
1 tablespoon dijon mustard
1/4 cup champagne vinegar
1/4 cup extra virgin olive oil
Fine-grained sea salt to taste
Freshly grated black pepper to taste

Directions:

Option A
Combine corn, tomatoes, scallion and cilantro.  Add to spinach and toss ingredients with desired amount of vinaigrette.  Top with sliced avocado and drizzle avocado slices with a touch more vinaigrette.

Option B
In a bowl, combine corn, tomatoes, scallion and cilantro.  Add desired amount of vinaigrette and combine further.  Top with sliced avocado and drizzle a little more of the vinaigrette on top.  

Option B



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