Southwestern Corn and Avocado Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Serve this with Cilantro Vinaigrette, or your favorite lime-based vinaigrette. Leave out the bacon for a vegetarian version. Ingredients:
2 cups frozen corn |
vinaigrette (cilantro vinaigrette) |
3 avocados, ripe |
1 lemon |
1 head red leaf lettuce, leaves separated, washed and dried |
1/2 head romaine lettuce, leaves separated, washed and dried |
1/4 head red cabbage, finely shredded (or green if preferred) |
1 small sweet onion, finely diced (such as walla walla or vidalia) |
2 tomatoes, finely diced (ripe) |
1/2 cup jicama, peeled and finely diced |
8 slices bacon, cooked crisp and coarsely crumbled (optional) |
alfalfa sprout, for garnish |
fresh cilantro, chopped, for garnish |
Directions:
1. Run hot water over corn in a colander until thawed. In a bowl, toss the corn with 2 tablespoons of whichever vinaigrette you are using and chill.
2. Pit and peel the avocados, then cut into a fine dice. Juice the lemon and toss avocados with the juice to keep them from darkening.
3. Arrange a few whole lettuce leaves on 4 chilled salad plates or on a large chilled platter. Tear remaining greens into bite-size pieces, combine with cabbage and mound on top of whole leaves.
4. Scatter corn, onion, tomatoes, avocados, jicama and bacon over greens.
5. Drizzle with vinaigrette and garnish with sprouts and cilantro.
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