Corn Tomato and Avocado Salad

Tuesday, June 30, 2009

Corn Tomato and Avocado Salad

I needed to make something for our monthly cooking club that could be made without a kitchen. I decided to do some sort of a side and when I saw this recipe I knew we’d all love it. It’s actually very similar to the summer salsa that I make on a regular basis.

I added cilantro to the dish because everyone loves cilantro, right? I know that people tend to either love it or hate it, and I’m definitely a cilantro lover.

This salad makes a great side dish for any summer cookout. And it’s so easy to throw together. I mixed everything together except the avocado a day in advance. Then right before serving, the avocado is added.

Corn, Tomato, and Avocado Salad – from Cooking This and That – makes 4 servings
10 ounces frozen corn, thawed completely
1 pint cherry or grape tomatoes, halved
2 scallions, thinly sliced
1 avocado, diced
2 tablespoons lime juice
1 tablespoon good quality olive oil
kosher salt and coarse ground black pepper, to taste
cilantro to taste

Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt, and pepper (and cilantro) and pour over vegetables. Chill for 1-4 hours.

When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.

Appetizers / Snacks, Side Dish

10 comments »

11 Responses to “Caramelized Butternut Squash”

#
1

Pam — November 15, 2010 at 12:52 pm

I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!
#
2

Lauren — November 15, 2010 at 1:01 pm

I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.
#
3

Boston Food Diary — November 15, 2010 at 3:45 pm

YUM!!! I started my butternut squash kick this weekend- this looks amazing!
#
4

Melissa — November 15, 2010 at 3:55 pm

I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?
#
5

Jen — November 15, 2010 at 3:57 pm

Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.
#
6

Julie — November 15, 2010 at 4:10 pm

Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!
#
7

Bianca @ Confessions of a Chocoholic — November 15, 2010 at 4:23 pm

Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too 🙂
#
8

Paula — November 15, 2010 at 5:41 pm

what a great blog!
here is so many inspirations,

have a nice time,
Paula
#
9

Megan — November 16, 2010 at 12:49 am

I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.
#
10

theblogisthenewblack — November 16, 2010 at 2:46 am

This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!
#
11

Fun and Fearless in Beantown — November 19, 2010 at 5:29 pm

This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!