Romaine, Avocado, and Corn Salad
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Everyday Food, September 2003
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 1/2 head romaine lettuce, cut into 1/2-inch strips
- 2 cups fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, peeled, pitted, and cubed
- 1 to 2 tablespoons fresh lime juice
- 1/4 teaspoon chili powder
- Coarse salt and ground pepper
Directions
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In a bowl combine the romaine, corn, and cherry tomatoes.
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Add 3/4 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.
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Pour dressing over the salad; toss gently.
The dressing is reeeeally bland. I added cilantro, cumin, salt, and pepper. It helped a bit. I may try again using plain yogurt instead of water.
I agree that cilantro would totally brighten up the flavors a little, but regardless, this dish was great for an end of summer starter. I have never made anything with raw corn before -- it had a crisp and starch-like texture that everyone around the table enjoyed. Will absolutely make again.
A bit of chopped fresh cilantro might make a nice addition to this salad ~