UPDATE…We made this Saturday night and it was delicious!!! I doubled the recipe and added half a red onion and a jalapeno. I also added the cilantro to the dressing. Very good.
As promised in the weekly menu plan, here is the recipe for Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing. I saw this recipe a couple of weeks ago and have been just waiting for the right time to make it….and we have all the main ingredients in this week’s box. I am planning to make it tomorrow as a part of our Cinco de Mayo dinner. It will be a great side dish with our tacos and probably even a topping! Here is the recipe I found on For the Love of Cooking and a few changes I plan to make. I will let everyone know how it turns out!
- 1 pint grape tomatoes (I will cut up my romas to bite sized pieces)
- 2 ears of fresh sweet corn
- 1 ripe avocado
- 2 tbsp fresh cilantro, chopped
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. (I will boil the corn, because I am not big on grilling myself…) Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
Honey Lime Dressing:
- Juice of 1 lime
- 3 tbsp vegetable oil
- 1 tbsp honey
- Sea salt and fresh cracked pepper, to taste
- 1 clove garlic, minced
- Dash of cayenne pepper
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.