Fresh Corn, Tomato & Avocado Salad
By Ro Morse
PADUCAH - Serves 4

1/4 cup extra virgin olive oil
1 lime, squeezed
1 teaspoon lime zest
1/4 teaspoon ground cumin
Ground black pepper
2 cups halved cherry tomatoes
2 ears of fresh corn (scrape corn off cob)
1/2 cup thinly sliced red onion
1/4 teaspoon dried red chili flakes
2 ripe avocados, cubed
4 medium size pieces of kale (torn in bite-size pieces) 
2 tablespoons chopped fresh cilantro 
4 sprigs fresh cilantro 

Whisk together oil, lime juice, lime zest, cumin, salt and pepper (to taste). In a serving bowl, combine tomatoes, corn, onion, chili flakes, avocados, kale and cilantro. Gently toss with dressing. Top individual serving bowls with a sprig of fresh cilantro.

If you're a fan of boiled shrimp, try adding a pound of 36/40 count boiled, peeled and deveined shrimp (chilled). It's a whole fabulous meal in one simple recipe. This is the summer's best and so very good for you. ENJOY! 

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Published 06:00 AM, Sunday Jul. 26, 2020
Updated 06:58 AM, Sunday Jul. 26, 2020



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