Side dishe for 6

Avocado Corn Tomato Salad

Name: Avocado Corn Tomato Salad
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 1/2 whole green onions; 2 whole hass avocados; 1 whole red bell pepper; 1 large jalapeno pepper; 1/2 small red onion; 1 heaping cup grape tomatoes; 1/4 cup chopped fresh cilantro; 2 whole limes; 1 clove garlic; 3 tbsp extra virgin olive oil; 2 1/2 tbsp honey (optional); 1/4 tsp each: cumin & smoked paprika; 1/8 heaping tsp each: ground coriander & ground cayenne; to taste flakey sea salt & ground black pepper (optional); optional for serving: lime wedges

Raw corn, creamy avocado, tomatoes, and peppers are tossed with lime, garlic, herbs, and spices.

$1.15per serving $

30 minstart to table

6servings

Mexican Vegetarian Gluten-free Budget Side dishes Lunches No-cook Summer

Ingredients

3 1/2 whole green onions
2 whole hass avocados
1 whole red bell pepper
1 large jalapeno pepper
1/2 small red onion
1 heaping cup grape tomatoes
1/4 cup chopped fresh cilantro
2 whole limes
1 clove garlic
3 tbsp extra virgin olive oil
2 1/2 tbsp honey (optional)
1/4 tsp each: cumin & smoked paprika
1/8 heaping tsp each: ground coriander & ground cayenne
to taste flakey sea salt & ground black pepper (optional)
optional for serving: lime wedges

Steps

Cut the corn from the cobs and place it in a large bowl.
Slice the green onions, avocados, bell pepper, jalapeno, and red onion, then halve the tomatoes.
Add the vegetables and cilantro to the bowl with the corn.
Whisk the lime juice, garlic, olive oil, honey, cumin, smoked paprika, coriander, and cayenne in a small bowl.
Toss the dressing with the salad, then season with salt and pepper and chill for 15 minutes.