AVOCADO CORN SALAD

AVOCADO CORN SALAD

This salad brings together many of our favorite foods. For example, we pretty much adore avocados. They are on our short list of miracle foods for their healthy fat, fiber, and vitamin content. They also pack enough protein to leave you feeling satisfied without weighing you down.

We have learned to buy avocados green because they are resistant to bruising (just like bananas). Once they are safely resting on our counter, we wait for their skins to turn uniformly dark, indicating ripeness. Then into the refrigerator they go, where they happily keep for several days.

  • AVOCADO CORN SALAD
  • Servings: 4-6
  • Time: 0hr 20-25mins
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
1 cup frozen yellow corn kernels
5 ounces diced red bell pepper
Add to a 3-quart bowl.

Tip: Set pepper on end, slice off sides; remove any pale membrane still attached. Cut into 1/4-inch slices; cut across slices to dice.

Uncooked corn adds fresh taste and texture. Flat pieces of pepper are easy to dice.
1 ounce chopped white onion Add to corn.

Tip: With onion on its side, cut off and discard both ends. Cut in half from pole to pole, peel off any dry or tough layers; discard. Place cut sides down and slice to 3/4 inch, holding pieces together as you work. Cut across slices to chop. 

Fresh onion adds a nice crunch.  Holding slices together while dicing reduces exposure to eye-irritants. 
3 tablespoons chopped fresh cilantro
2 tablespoons finely diced jalapeños
Add to corn.

Tip: For the jalapeños, wear hand protection. Place on end and slice off sides; remove seeds or pale membrane still attached. Cut 1/8-inch slices; cut across slices to finely dice.

Hot pepper oils can burn skin, and the seeds are especially hot. Flat pieces are easy to dice.
1 tablespoon minced garlic Add to corn. With a flexible silicone spatula, toss all together until evenly mixed.

Tip: After separating a garlic clove from the head; cut off the root end. Place the broad side of a chef’s knife over top; strike with your fist or palm. Release the skin and discard. Cut in half, place cut sides down; rock the knife over top to mince. 

Tossing the sturdy ingredients before adding the delicate avocados reduces the risk of destroying their texture.
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lime juice
1/2 teaspoon fine sea salt
For the dressing: Whisk together in a 1-quart bowl.

Tip: Cut limes in half at their equators, place cut sides down and quarter. Juice with a citrus squeezer held over a mesh strainer to catch the seeds. 

A citrus (acidic) based dressing will add flavor and discourage avocado discoloration.
1 ripe Hass avocado, pitted, peeled, and cubed Add to dressing. With a flexible silicone spatula, gently toss to coat. Distribute over corn mixture; fold in gently.

Tip: Run a chef’s knife blade around avocado lengthwise, circling the pit. Twist to separate halves. Place half still holding the pit on workspace, rap knife blade into pit; twist to release. Remove skin, which peels off easily if it is ripe. Cube flesh to 1/2 inch.

Tossing avocados in dressing before adding to the salad minimizes folding, protecting their delicate texture.

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