|Scene from the Farmer's Market|
Nutrition Note: This salad is light, but far from insubstantial. The fresh corn, tomatoes, and avocado all have a lot of fiber, antioxidants, and protein. HOWEVER, this salad does not contain a complete protein; I would recommend serving this salad alongside a bean/legume based dish such as these Edamame-Chickpea Burgers, or just a simple side of garbanzo, lima, or white beans with some dressing/sauce. All exciting stuff.
Recipe Time: Fresh Corn, Tomato, and Avocado Salad with Lemon Dressing
(This recipe makes a lot of salad, because when I make it we have it as our main dish and usually have some sort of bean dish on the side. You can easily halve all of the ingredients if you want to have is as a side dish)Ingredients:
|Ready to be eaten :)|
- 3 cups halved/quartered pear or cherry tomatoes
- 1 red onion, cut into about 1/2 inch pieces
- 2 avocados, cut into small cubes
- 1/4 cup lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil (optional, I usually don't use this but I know some people like an oilier dressing)
- 1 tsp dijon mustard
1. Mix the corn, tomatoes, red onion, and avocado in a large bowl.
2. Mix all of the remaining ingredients in a small bowl to make the dressing.
3. Pour the dressing over the salad, mix well, and taste. If you like your salad a little saltier, add a little salt at a time (mixing after each addition) until it reaches your desired level of saltiness.
4. Chill & serve.
5. Email me and tell me I'm awesome. (Just kidding.....well maybe not. Lets just say this step is optional)