Avocado Corn Tomato Cilantro-Lime (Printable Version)
Avocado, corn, and tomatoes combine with creamy cilantro-lime dressing for a refreshing, colorful dish.
# Ingredients:
→ Creamy Cilantro-Lime Dressing
01 -
120 ml Greek yogurt or sour cream
02 -
60 ml mayonnaise
03 -
2 tablespoons freshly squeezed lime juice
04 -
1 tablespoon Dijon mustard
05 -
15 g fresh cilantro, finely chopped
06 -
1 tablespoon olive oil
07 -
1 clove garlic, minced
→ Salad
08 -
2 ears sweet corn, husks and silks removed
09 -
280 g cherry tomatoes, halved
10 -
1 avocado, diced
11 -
3 slices bacon, cooked and chopped (optional)
12 -
50 g feta cheese, crumbled
13 -
15 g fresh cilantro, finely chopped
# Steps:
01 -
Whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, Dijon mustard, finely chopped cilantro, olive oil, and minced garlic in a jar or bowl until smooth and homogenous.
02 -
Bring a large pot of water to a boil. Add corn cobs and cook for 5 minutes. Remove, drain, and let cool. Slice kernels from the cob using a sharp knife.
03 -
In a large mixing bowl, gently combine the cooked corn kernels, halved cherry tomatoes, diced avocado, chopped bacon if using, crumbled feta cheese, and half the chopped cilantro. Toss lightly to mix.
04 -
Divide salad among serving bowls. Drizzle with creamy cilantro-lime dressing. Garnish with remaining chopped cilantro just before serving.
# Notes:
01 -
For best flavor, use freshly squeezed lime juice and ripe avocado. The salad can be made ahead; add avocado and dressing just before serving to maintain freshness.