Tuesday, July 10, 2012
Romaine (or Spinach) Avocado, and Corn Salad
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