Easy Salad Recipes – Heirloom Tomato, Corn, and Avocado Salad

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This afternoon I tried out a new Martha Stewart recipe for tomato, corn and avocado salad.  It was so good, I’m thinking about making it again for dinner tonight for the Handsome Husband {because I’m cool like that}.  I reduced the amount of tomatoes, and used olive oil instead of vegetable oil and used a red onion instead of scallions.

Being able to change a recipe to suit the needs of what you have, rocks!

Ingredients

1 ear corn {husk and silk removed}
1 pint cherry tomatoes {halved}  I used brown berry
1 avocado, halved, pitted, peeled, and cut into chunks
1 small red onion, thinly sliced
2 tablespoons lime juice {I used bottled}
1 tablespoon olive oil
Freshly ground salt and pepper

Directions

Remove the kernels from the corn, and in a medium sized bowl add the corn, tomatoes, avocado, red onion, lime juice, and olive oil.  Toss and serve.

Have you checked out Martha’s latest cookbook – Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast?  Amazon has it in stock, and the reviews are awesome!

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Comments

  1. I have a bunch of cherry tomatoes and an avocado in the refrigerator, so I think I will be making this tomorrow. Thanks!

  2. Did you cook the corn first?

  3. YUM! I’m a sucker for any type of corn salad. Now I’ve got a major craving….

  4. mmm! Trying this tonight, caramelizing the corn in butter though cant wait!

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