Roasted Corn, Avocado, and Tomato Salad.

Roasted Corn,Tomato, and Avocado Salad (14)

Roasted Corn,Tomato, and Avocado Salad (13) Good Afternoon,

No new updates on this side of the screen. I’ve been doing more of the same the past few days, cooking, running errands, reading, and working out. I’m almost finished with Dan Brown’s Inferno, and will probably move on to Revenge Wears Prada next, the sequel to The Devil Wears Prada. I like to mix it up between serious and light-hearted books, and I especially like easy beach reads in the summer. It’s too difficult to focus on a confusing plotline in 95-degree heat with sweat dripping down your face. Am I right?

Today, I’ve got the most delicious summer salad to help you beat the heat. Only one component requires baking/prep-work and the rest you can just throw in the bowl. With the quintessential summer ingredients of corn, avocado, and tomatoes, you’ll have the perfect side dish for any al fresco meal.

Sweet roasted corn pairs fabulously with creamy avocado and juicy tomatoes, while the onion and garlic adds optimum spice and flavor. Finish with a chiffonade of basil for a pop of color and fresh kick. This salad goes great with turkey sandwiches, hamburgers, and even fish.

Save some time: Go to Whole Foods, visit the warm/cold bar, and grab a to-go cup of pre-roasted garlic and pre-roasted corn. You can also buy pre-cut red onion. It’s my little secret.

Get:

  • 2 cups frozen corn
  • 1 small red onion (½ cup sliced onion)
  • 2 heirloom tomatoes
  • 1 avocado
  • 1 head of garlic (OR 2-3 cloves pre-roasted garlic)
  • 5 fresh basil leaves
  • Olive oil
  • Salt & Pepper

Do:

  1. Preheat oven to 400. Cover a pan in aluminum foil. Place the corn kernels on your pan and sprinkle w/ salt, pepper, and a bit of olive oil. Bake in oven for 35-45 minutes, until corn is slightly toasted. Optional, Roasting garlic. Cut the top (smaller end) off the garlic bulb. Grab aluminum foil and make a double-layered foil bowl to wrap around the bulb. Pour a tsp. or two of olive oil over the garlic bulb and close the aluminum foil to make a tight pouch. Cook in oven with corn for 25-35 minutes. Take the aluminum pouch out and allow it to cool before you open it. Once it has cooled down, open the foil and scoop out garlic cloves. They should easily squish out of the bulb!  See how to here.
  2. Slice onion into thin pieces. Set onion slices in a bowl of cold water for at least 10 minutes. It cuts the sharpness of the onions. See here.
  3. Cut tomato into small, bite-sided chunks and set in your bowl. Once the onions have rested in water, drain the water and place the onions in the bowl with your tomatoes. Next, slice avocado into chunks and add to the bowl.
  4. Check on corn and garlic. Once they are finished roasting, add to bowl with other diced veggies. Stir everything together gently.
  5. Add any additional salt and pepper. I added about 1/8 tsp. of salt and pepper. Also, add 1-2 tsp. olive oil. Stir gently once or twice.
  6. Chiffonade (cut) basil and stir into the mix.
  7. Serve up and enjoy!

Roasted Corn,Tomato, and Avocado Salad (2) Roasted Corn,Tomato, and Avocado Salad (4) Roasted Corn,Tomato, and Avocado Salad (6) Roasted Corn,Tomato, and Avocado Salad (7) Roasted Corn,Tomato, and Avocado Salad (15) Roasted Corn,Tomato, and Avocado Salad (5) Roasted Corn,Tomato, and Avocado Salad (9) Roasted Corn,Tomato, and Avocado Salad (10) Roasted Corn,Tomato, and Avocado Salad (11) Roasted Corn,Tomato, and Avocado Salad (14)

This easy veggie side dish is a great addition to any summer menu. Use it as a bed for fresh grilled fish, toss it with noodles to create tasty pasta salad, or add some chicken to amp up the protein. The possibilities are endless, so get cooking!

Happy Summer Salading,

XO, {s+t}

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