Salad Ingredients:

1 1/2 cups cherry tomatoes
1 1/2 cups sweet corn
1/2 cup red onion, chopped
2 T cilantro, chopped
1 large Haas avocado, chopped

Honey Lime Dressing Ingredients:

2 T lime juice
3 T olive oil
2 T honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

Spoon Mage™ Note:

This recipe makes 4-6 side dish servings. The pretty colors and variety of textures – from juicy to crunchy to soft and creamy – make it the perfect salad to accompany any grilled main dish.

You may use fresh, frozen, or canned corn. If your corn is fresh, scrape the kernels from 2 small or 1 large ear. For frozen, measure and thaw naturally. Canned corn (the least tasty, but still fine option) should be drained well.

Ideally you will use fresh lime juice in the dressing. How many limes will depend upon their size and how much juice they contain. This recipe will take 1-2 limes.

Don’t let the cayenne scare you off. A pinch of cayenne will not be noticed by even the most heat avoiding individual. It connects the dots of the other flavors. If you love spicy foods though, add a good three dashes.

Consider adding sliced jalapenos to the salad before you add the dressing.

Avocados are interesting things. They are either not yet ripe, perfectly ripe for 1 hour, guacamole soft for 20 minutes, or are brown, stringy, and too old to use 2 hours after you buy them. Ok, maybe I am exaggerating, but for this recipe, look for large Haas avocados that give slightly when pressed. They should not have soft squishy spots. If you are buying the avocado the day before and if it is perfect already, refrigerate it when you get home. Avocados ripen at room temperature and that process is delayed a bit by refrigeration.

Directions:

Measure the tomatoes, corn, onions, and cilantro. Place them inside a pretty serving dish and toss gently.

You may refrigerate the salad at this point, but for best flavor, be sure to set it out for a good 30 minutes before dinner.

Combine the dressing ingredients and whisk together to blend. Let the dressing sit for 30 minutes, stir, and taste by dipping a tomato into the mix. Adjust seasonings to suit you.

You may add the dressing to the bowl or set the dressing out on the table for individuals to dress their own servings. If you are adding it to the bowl, go ahead and do that while the veggies sit.

Right before dinner, slice the avocado in half, remove the stone, and scoop chunks into the salad.

Toss gently, so as not to smash the soft avocado.

Serve immediately.

If you are serving the dressing at the table, stir before adding each spoonful.