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I don’t have a picture for this recipe, but it is simple and easy to imagine. We needed a side for “Taco Thursday”, so I made this healthy salad.

Ingredients:

  • 1 avocado  ♣
  • 2 ears of corn
  • 2 tomatoes
  • shelled edamame (half bag) maybe 1 cup

Dressing: (optional additions include toasted cumin seeds and dried oregano)

  • 4 tablespoons lime juice
  • 8 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • lemon zest
  • some chopped scallions
  • 1 teaspoon white vinegar
  • 1/2 teaspoon chili powder
  • handful of parsley
  • I added a dash of a Southwestern seasoning (it had chipotle pepper, cumin, oregano, chili pepper, marjoram, garlic, onion)

1. Cut all around the avocado (from stem to base). Twist to display the pit. Lodge the knife in it and twist to dislodge. Peel the thick skin and chop the avocado into small pieces. Chop the tomatoes as well.

2. Parboil (partly cook by boiling) two ears of corn for about 3 minutes. I threw the edamame into the same pot for five minutes. Remove the kernels by standing the ear on the center of a bundt pan, allowing the kernels to fall into pan instead of all over the counter. Dry the kernels with a paper towel and add to a really hot pan (no oil)  to roast until brown and fragrant.

3. To make the dressing, mince the garlic and chop the scallions (I have a garden, so I used the tops of my onion plants). Whisk in all the dressing ingredients and fold into the salad. Salt and pepper the dressing as well. marinate for at least 15 minutes in the refrigerator.

Tip: You know your avocados are ripe when pressing yields a depression in the skin. You may also remove the stem; if you see green underneath, it is a tasty and ripe avocado.

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