Tomorrow is Meatless Monday. I hope you join me in eating meatless. Here is a great sounding recipe. Serve it over a bed of greens or broccoli slaw. Maybe a veggie patty. Fast, easy and great tasting
Meatout Mondays Recipe of the Week: Fresh Corn & Avocado Salad
Meatout Mondays Recipe of the Week: Fresh Corn & Avocado Salad
What a great time of year! Fresh produce is rolling in from gardens and fields. Farmers’ Markets are blooming with inspiration. Roadside stands dot our journeys with healthful abundance. If the summer heat has been testing your resolve or the power outages in your neighborhood are stifling your creativity in the kitchen, this recipe will help you focus on the bright side. It’s raw, it’s cooling, and it’s filled with garden goodness.
Ingredients:
3 ears fresh sweet corn, cleaned (or 3 cups frozen, thawed)
1/2 cup red onion, diced
1 small avocado, diced
juice of 1/2 lime
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
freshly ground pepper, to taste
3 ears fresh sweet corn, cleaned (or 3 cups frozen, thawed)
1/2 cup red onion, diced
1 small avocado, diced
juice of 1/2 lime
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
freshly ground pepper, to taste
Directions:
- Husk, clean, and cut corn from the cob.
- Combine all ingredients in a large bowl.
- Combine all ingredients in a large bowl.
- May serve immediately or allow to marinate.
Notes: Serve as a side, with tortilla chips, or as a taco topping. Even better the next day!
*Recipe is courtesy of VegWeb.com
3 PONINTS PLUS per serving
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