Ah, summer—when the sun kisses your skin, and the air smells of sunscreen and fresh-cut grass. This Corn Tomato Avocado Salad is like a little bowl of sunshine, bursting with vibrant colors and flavors that remind me of lazy afternoons spent lounging on the porch. You know, it’s one of those dishes that somehow manages to be both refreshing and incredibly satisfying, like finding a cool breeze on a scorching day.
Steps
- If desired, prepare the corn by grilling it directly on the flame for about 10 minutes until it chars, or microwave it for 3 minutes with the husk on, then let it cool and remove the husk.
- In a large bowl, arrange the chopped romaine lettuce as the base.
- Cut the cooked corn off the cob and add it to the bowl along with quartered grape tomatoes.
- Slice half of a large avocado and add it to the salad, followed by thinly sliced red onion.
- Whisk together the ingredients for the buttermilk-Dijon dressing until smooth.
- Drizzle the prepared dressing over the salad and gently toss to combine before serving.
Ingredients
- 1 head of romaine lettuce, chopped (approximately 5 cups)
- 1 medium ear of corn, cooked and kernels removed
- 4 to 5 large grape tomatoes, quartered
- 1/2 large avocado, about 3 ounces, sliced
- 1/4 cup of sliced red onion
Nutritional Values
Calories: 588 kcal | Carbohydrates: 46 g | Protein: 14 g | Fat: 44 g | Cholesterol: 4 mg | Sodium: 548 mg | Fiber: 14 g | Sugar: 10 g
FAQ
- Can I use canned or frozen corn instead of fresh corn?
- Yes, you can substitute fresh corn with canned or frozen corn if fresh is not available. However, fresh summer corn offers the best flavor and texture for this salad.
- How can I make the salad more filling?
- You can add protein sources such as grilled chicken, shrimp, or tofu to make the salad more substantial. These additions complement the flavors of the salad and make it suitable for a complete meal.
- Is there an alternative to buttermilk in the dressing?
- If you don’t have buttermilk on hand, you can use a mixture of yogurt and milk or a plant-based milk with a splash of lemon juice as a substitute to achieve a similar creamy texture and tangy flavor.
- How should I store leftovers of the salad?
- It is best to store the components of the salad separately to maintain freshness. Keep the vegetables in an airtight container and the dressing in a separate container in the refrigerator. Combine them just before serving.
- Can I prepare this salad ahead of time?
- You can prepare the individual components in advance, such as chopping the vegetables and making the dressing. However, it is recommended to mix them together and add the dressing right before serving to keep the salad crisp and flavorful.
Tips
- Consider grilling the corn directly over a flame until it chars for about 10 minutes to add a smoky flavor to the salad.
- For a quick and easy way to cook corn, microwave it with the husk on for 3 minutes, then let it cool before peeling.
- Use ripe, fresh tomatoes for the best flavor in your salad, especially if they are from your garden.
- Whisk all the dressing ingredients together beforehand to ensure a smooth, well-combined dressing to drizzle over the salad.
Equipment
- Corn Stripper/Kernel Cutter – for easily removing corn kernels from the cob.
- Salad Spinner – to efficiently wash and dry the romaine lettuce.
- Avocado Slicer – for easily slicing avocados.
- Mixing Bowl Set – for mixing the salad and dressing.
- Whisk – for blending the dressing ingredients smoothly.
