Tuesday, July 10, 2012

Romaine (or Spinach) Avocado, and Corn Salad

4 Servings
Recipe from Everyday Food Magazine
Husband-Tested in Alice's Kitchen

Here's a delicious salad that's a bit different than the usual fare. Sweet corn and cherry tomatoes are now available at the Orange County HomeGrown Farmers Markets as well as Lost River Market & Deli. Try this with some of the pretty heirloom cherry tomatoes available locally.

½ head romaine lettuce, cut into 1/2-inch strips or 4 cups baby spinach
2 cups fresh corn kernels
1 cup cherry tomatoes, halved
¼ cup chopped red onion (optional)
1 avocado, peeled, pitted, and cubed (part of the avocado will be used in the dressing)
1 to 2 tablespoons fresh lime juice
¼ teaspoon chili powder
Coarse salt and ground pepper

In a bowl combine the romaine, corn, and cherry tomatoes.
Add ¾ cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
Pour dressing over the salad; toss gently.

Nutritional Info per Serving:  166 calories; 8.9 grams fat; 4.7 grams protein; 22 grams carbohydrates; 5 grams fiber


Lauren Grenier said...

Love the recipes, Alice! I had this salad as my dinner last night....Great tasting and light on the tummy. It's the perfect summer salad with some fresh ingredients from the garden.

Alice said...

I'm so glad you liked the recipe. Please keep trying them and let me know what you think. :-) It's great getting feedback.