https://sockfairies.blogspot.com/2024/06/mexican-inspired-riced-cauliflower.html went to a Fiesta.
And what a feast it was, with lots of toppings and choices galore. The Skirt Steak definitely had a starring role as well as the birthday Carrot Cake for our neighbor Gary.
I was quite taken with these cute and useful taco holders, which can be ordered online.
And yes, a celebratory toast to Gary and spring at the lake was made.The following salad concludes a week-long list of salad recipes from Ever Ready. Hope you found something for your recipe box.
I was quite taken with these cute and useful taco holders, which can be ordered online.
And yes, a celebratory toast to Gary and spring at the lake was made.The following salad concludes a week-long list of salad recipes from Ever Ready. Hope you found something for your recipe box.
Corn, Avocado, and Tomato Salad
Summer in a Bowl
Cook's notes: I love simple summer salads that taste incredibly fresh and use just a few ingredients. This corn, avocado, and tomato salad is one of those dishes. There’s minimal preparation involved, making it fast to assemble. Sweet corn and ripe, juicy tomatoes are summer vegetables and fruits made for each other. Yes, tomatoes are scientifically considered fruits! The recipe serves 4.
Salad Ingredients:
Salad Dressing :
In a blender or a screw-top jar combine the following:
Cook's notes: I love simple summer salads that taste incredibly fresh and use just a few ingredients. This corn, avocado, and tomato salad is one of those dishes. There’s minimal preparation involved, making it fast to assemble. Sweet corn and ripe, juicy tomatoes are summer vegetables and fruits made for each other. Yes, tomatoes are scientifically considered fruits! The recipe serves 4.
Salad Ingredients:
- 3 cups cooked corn, fresh or frozen
- 3 cups diced tomatoes, a combination of red and yellow, makes a nice contrast
- 1/2 cup red onions, diced
- 1 cup red pepper, diced
- 2 ripe Hass avocados, seeded, peeled and cubed
- Cubed Mozzarella cheese or Mozzarella pearls
- Optional 2 cups diced zucchini
Salad Dressing :
In a blender or a screw-top jar combine the following:
- 4 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup slivered fresh basil
- Salt and freshly ground pepper to taste
- Taste test to balance flavors. Mix dressing, pour over salad, or refrigerate dressing until serving.
Directions:
- Grilling corn will give it a more smoky taste. Remove kernels from the cob with a sharp knife.
- Add corn, onions, tomatoes, avocados, and cheese, peppers, and toss the salad ingredients with the dressing. Serve immediately.
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