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Thursday, July 19, 2012

Corn, Avocado, and Tomato Salad with Honey Lime Vinaigrette

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About a month ago, my office was infested with mice. I kid you not, infested. Thankfully I didn't come face to face with any of the creatures, but they left their evidence inside just about every desk on our floor! Needless to say, it was a rather, err, exciting day at work when this discovery was made. Stuck on a telecon as my coworkers scurried around me inspecting one another's desks, I silently shuddered in horror. The longer the shrieks went on, the more I lost my appetite.

After throwing away just about everything in my desk, from packets of Crystal Light to granola bars (goodbye snack stash!) to mugs, I tried not to think about mice running all over my stuff while I choked down my lunch a few hours later.

Now that I've completely grossed you out, let's talk about this salad. This stuff is good enough to bring back any appetite--no matter how many mice have given you the creeps! It's great on its own as a side dish, served with chips as an appetizer, or eaten atop spinach or even grilled chicken. It reminded me a lot of this corn and avocado salad, although I particularly loved the honey lime vinaigrette on this one! The original recipe has you grill the corn, but I've found that fire-roasted corn from Trader Joe's is a perfect substitute (you could also use plain frozen corn).

Good food can cure a lot, even mice heebie jeebies!

This recipe has been entered in the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Cuisinart. Also visit Recipe for Change to learn more about how to support tomato farmers.

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Corn, Avocado, and Tomato Salad with Honey Lime Vinaigrette
from For the Love of Cooking

for the dressing-
-juice from 1 lime
-3 tbsp vegetable oil
-1 tbsp honey
-sea salt and freshly ground pepper, to taste
-1 clove garlic, minced
-dash of cayenne pepper

for the salad-
-2 cups frozen corn (I used fire-roasted from Trader Joe's)
-1 pint cherry tomatoes, halved
-1 avocado, diced
-2 tbsp cilantro, chopped

1. In a medium-sized bowl, combine corn, tomatoes, avocado, and cilantro.
2. In a separate small bowl, whisk together dressing ingredients. Add dressing to corn mixture and gently toss. Allow to sit for at least 10 minutes before serving.