It was Blogger’s Choice for today’s recipe swap. I was assigned to Amy’s Kitchen Creations. I saw the chicken pot pies and had my heart set on making them. Then, time got away from me and I realized that there was no way I would ever have the time to prepare that dish in time for the swap reveal!
Thank goodness she has so many recipes to choose from! I came upon the corn, avocado, and tomato salad and knew that it would be perfect. I had a ton of corn to use up from the CSA and we had a bunch of ripe cherry tomatoes that were begging to be used in our garden!
I loved how easy this was to make! I ended up doubling the recipe because I had so much corn to use up. Now, I have a bunch of delicious leftovers to get me through the next few days 🙂
Corn, Avocado, and Tomato Salad
slightly adapted from Amy’s Kitchen Creations
11 ears corn, cooked and kernels cut off
2 cups cherry tomatoes, halved
2 avocados, cut into 1/2 inch cubes
1 cup red onion, diced
4 tablespoons olive oil
1 lime, zested
2 limes, juiced
1/4 cup cilantro, chopped
salt and pepper, to taste
- Combine the corn, tomatoes, avocado, and onion in a large glass bowl.
- In a small bowl, whisk together olive oil, lime zest, lime juice, cilantro, salt, and pepper.
- Pour dressing over vegetables and toss gently to combine.