Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing
Pork, Poultry, Salad, Vegetable
Ingredients
Creamy Cilantro-Lime Salad Dressing:
½ cup Greek yogurt or sour cream
¼ cup mayonnaise
2 tablespoons lime juice freshly squeezed
1 tablespoon Dijon mustard
¼ cup fresh cilantro finely chopped
1 tablespoon olive oil
1 clove garlic minced
Salad Ingredients:
2 ears sweet corn husks and silks removed (corn on the cob)
10 oz cherry tomatoes halved
1 avocado diced
3 slices bacon cooked, chopped (optional)
1 cup cooked chicken, diced in ½” pieces (optional)
⅓ cup feta cheese crumbled
⅓ cup fresh cilantro finely chopped
Directions
Whisk all of the salad dressing ingredients together well.
Bring a pot of water to boil. Cook the corn for about 5 minutes. Remove it from the heat, and drain.
Let it cool, then cut the corn kernels off the cob with the knife.
In a large bowl, combine the corn kernels, halved cherry tomatoes, diced avocado, bacon (optional), chicken (optional), crumbled feta cheese, and half of the chopped cilantro. Toss lightly to combine.
Distribute the salad into individual salad bowls. Top with the creamy cilantro-lime salad dressing. Sprinkle the remaining chopped fresh cilantro on top.
Nutrition
343 kcal
Saturated Fat
Trans Fat
Monounsaturated Fat
Cholesterol
Sodium
Carbohydrates
Vitamin A