Memorial Day Menu: Tomato, Corn, and Avocado Salad. UPDATE: This was so good. Instead of raw corn, I grilled corn on the cob till there were char marks, cut the corn off the cob. I added red onion and tossed with lots of fresh lemon and lime juice, salt, pepper, basil. Made it the night before and it marinated beautifully. Side Dishes, Avocado Salad Recipes, Side Salad, Corn Avocado Salad, Corn Salad, Limes Juice, Summer Salad, Martha Stewart, Green Onions
Mexican Corn Cakes Ingredients 1 1/2 cups masa harina 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon coarse salt 1/2 cup grated cotija cheese 2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears) 3/4 to 1 cup warm water (110 degrees) 4 to 6 tablespoons vegetable oil, for frying
Raw Avocado Kale Pesto. I am including this recipe because I love the idea of such a healthy 'pesto' with avocado and kale, but also to remind you that you can make your own noodles. If you don;t have a spiraliser (must get one!), just make flat 'noodles' with your normal peeler.
2 cups cooked corn, fresh or frozen (see Note) 1-2 avocados, cut into 1/2-inch cubes 1 pint cherry or grape tomatoes, halved 1/2 cup finely diced red onion Dressing: 2 tablespoons olive oil 1/2 teaspoon grated lime zest 1 tablespoon fresh lime juice 1/4 cup chopped cilantro 1/4 teaspoon salt 1/4 teaspoon pepper