Romaine, Avocado, and Corn Salad

18 Ratings
  • 5 2
  • 4 5
  • 3 7
  • 2 3
  • 1 1
  • 18 Ratings

In this colorful salad, buttery avocado and sweet cherry tomatoes are a perfect match for fresh corn kernels.

Everyday Food, September 2003

Gallery

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Directions

  • In a bowl combine the romaine, corn, and cherry tomatoes.

    Advertisement

  • 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.

  • Pour dressing over the salad; toss gently.

Cook's Notes

Corn is in season from May through September but is at its peak in most places in late summer. Of the many varieties of sweet corn, the most commonly found are yellow, white, and bicolor (yellow and white).

Advertisement

Reviews

18 Ratings
  • 5 2
  • 4 5
  • 3 7
  • 2 3
  • 1 1
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 07/05/2022