So I gave this recipe for the swap: Lishie's S'Mores Bars (which I also made a double batch of for today) & received this recipe: Lauren's Kitchen's Corn, Tomato & Avocado Salad from my friend Lauren. A whole bunch of friends were getting together at Liberty State Park for the 4th of July. Since I was making it for a large group, I doubled the recipe & switched out lemon for the lime, taking Lauren's suggestion that the lime was a little overpowering. As she stated, it was super simple to make & it was delicious!!! Plus, since there's no mayo & the lemon juice is a natural preservative, it held up well. Thank you, Lauren!!!
These are the measurements I used:
Corn, Tomato & Avocado Salad
- 14 oz. frozen corn, thawed completely
- 2 pints grape tomatoes, halved
- 6 scallions, thinly sliced
- 3 avocadoes, diced
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons good quality olive oil
- kosher salt & coarse ground black pepper, to taste
Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt & pepper and pour over vegetables. Chill for 1-4 hours.
When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.
What a wonderful Independence Day celebration! Good food, friends, a children's playground near... Practically in the Statue of Liberty's shadow. Happy birthday, America!
SO GLAD you liked it! Definitely an easy crowd pleaser - I'm making it again this weekend. :)
ReplyDeleteI will definitely try this!
ReplyDeleteMy go to winter salad was avocado & orange, with
scallion, olive oil and a little vinegar or lemon.
@Lauren~ It was loved! Thank you!!! One of my friends took some home for dinner too :)
ReplyDelete@Virginia~ Yours sounds delcious too!!!