Tomato Corn Salad with Honey Lime Vinaigrette

, , 3 Comments

Tomato Corn Avocado Salad

This month finds Tim and me officially without a kitchen. Initially I was excited about the challenge of cooking without a stove during our renovation and imagined creative grilled, waffled, and crock-pot dishes galore. The reality? Well, I have prep space little bigger than a cutting board, tools and dishes are scattered about, and I am washing all the dishes in the bathtub. Oh, and I have to use the waffle iron on the floor! Yeah, I am ready for this particular challenge to be behind me.

On the plus side, it is summer and produce it at it’s peak. This salad makes the most of that produce. Fresh summer corn cooked and cut off the cob, ripe juicy tomatoes, and creamy avocado all enhanced with a honey lime vinaigrette. The vinaigrette also has a little¬†cayenne in it for a touch of heat. If that’s not your thing, you can leave it out. This salad is easy enough to make without a kitchen, but it’s so good that I make it even when the kitchen is intact!

Tomato Corn Salad*

One note on the corn. You can grill it, which adds a nice smoky element, but I often just bake it using this recipe from Tyler Florence cause baking so darn easy. Just leave enough time for the corn to cool to room temperature after your preferred cooking method before assembling this salad.

Tomato Corn Salad with Honey Lime Vinaigrette

Ingredients

  • 1 large tomato
  • 1 avocado
  • 2-3 ears of corn, cooked
  • 1 lime, juiced
  • 3 tbs. olive oil
  • 1 tbs. honey
  • 1/8 tsp. cayenne pepper (optional)
  • 1/8 tsp. sea salt
  • Cracked fresh pepper, to taste

Instructions

  1. Cut the corn off the cob into a large bowl. Chop the tomato and avocado and add them to the bowl.
  2. In a mason jar or small bowl, combine the lime juice, oil, honey, cayenne, salt, and pepper. Place the lid on the jar and shake to combine, or whisk the ingredients briskly in the bowl.
  3. Pour the dressing over the vegetables and stir gently to combine.
  4. Serve immediately at room temperature. The salad is best eaten the day it is made.
http://www.thetableblog.com/2015/08/tomato-corn-salad-with-honey-lime-vinaigrette/