STYLETHREAD -- LET'S TALK SHOP!

This is my favorite summer salad! I found it in Real Simple magazine a few months ago and have made it at least four times already this summer. It’s a great salad to bring to a bbq (recommend doubling the recipe for larger parties…).


Corn, Avocado, and Tomato Salad

Place 2 cups cooked corn* in a large bowl. Add 1 diced avocado (½ inch pieces), 1 pint halved cherry tomatoes (I use grape tomatoes instead…) and ½ cup finely diced red onion.

In a separate bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lime juice, ½ teaspoon lime zest, ¼ cup chopped cilantro, ¼ teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Prior to serving, stir the dressing into the salad. Serves 4 to 6.


*In the summer when corn is in season, I highly recommend boiling corn on the cob and then cutting the corn off cob into a large bowl (let the corn cool before adding the other ingredients).