Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing is an easy side dish that will pair well with any weeknight dinner. It is also great for picnics, potlucks, and BBQ parties. It works as an appetizer, side dish, or even as lunch. Make this salad in the summer or any time of year!
Ingredients:
Creamy-Lime 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)
⅓ cup feta cheese crumbled
⅓ cup fresh cilantro finely chopped
Directions:
In a mason jar, combine all salad dressing ingredients and whisk together well.
Bring a pot of water to boil. Cook corn for about 5 minutes. Remove from heat, and drain. Let it cool. Cut corn kernels off the cob with the knife.
In a large bowl, combine corn kernels, halved cherry tomatoes, diced avocado, chopped cooked bacon (optional), crumbled feta cheese, half of 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.
Fiesta Salad
Ingredients
Creamy-Lime 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)
- ⅓ cup feta cheese crumbled
- ⅓ cup fresh cilantro finely chopped
Instructions
- In a mason jar, combine all salad dressing ingredients and whisk together well.
- Bring a pot of water to boil. Cook corn for about 5 minutes. Remove from heat, and drain. Let it cool. Cut corn kernels off the cob with the knife.
- In a large bowl, combine corn kernels, halved cherry tomatoes, diced avocado, chopped cooked bacon (optional), crumbled feta cheese, half of 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.
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