Corn, Tomato & Avocado Salad Recipe
This past week, the weather in the PNW finally started to warm up and that’s when we love to barbecue! One of my favorite side dishes is my corn, tomato & avocado salad. It’s easy to prepare, even on a boat. A crowd favorite for sure!
This salad is so versatile, that you can really add any of your favorite veggies or beans. Often, I’ll add black beans and chicken to make it a complete meal. I use fresh corn, but you can also use frozen corn. Simply microwave it for about one minute. Try to find an avocado that is not too ripe, as you don’t want it to be mushy.
The best way to cut up an avocado, is to slice it in half. Then CAREFULLY stab the seed with a knife, turn it sideways and the seed should pop out. Then using a large spoon, scoop out the avocado and cut it up.
I use a simple lime dressing for this corn, tomato and avocado salad. Be sure to let it marinate in the dressing for at least 30 minutes before serving.
Enjoy!
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Corn, Tomato & Avocado Salad
Yum
This is a very easy salad to make and everyone loves it. The citrus in the lime dressing will prevent the avocado from turning brown. This salad is best when you use all fresh vegetables and lime juice.
Instructions
Hold the ears of corn upright in a large bowl. Using a sharp knife, saw off the kernels into the bowl. Add the remaining diced vegetables.
Juice the entire lime into a small bowl and add remaining dressing ingredients. Whisk to blend well and taste. If you want it zestier or spicy, simply adjust to your taste preference.
Add the dressing to the salad, mixing carefully so you don't mush the avocado. Refrigerate for at least 30 minutes before serving.
Chicken Tortilla Soup for a Cold Winter’s Day
There’s nothing more comforting than a bowl of hot soup on a cold winter’s day and we love my chicken tortilla soup. It’s super easy to make and it doesn’t take long. This would be the perfect soup to make on a boat, as the cooking time is short and as a result it doesn’t create a lot of condensation in your cabin.
The cabin on our boat is small and so any type of heat we generate in the winter, quickly creates condensation on our hatches. If we crack them open, the rain gets in, so it’s a lose lose situation. That’s why I like to make recipes that don’t require a lot of cooking time. This chicken tortilla soup is hearty and a crowd favorite! Enjoy.
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Chicken Tortilla Soup
Yum
This hearty soup is perfect on a cold day and easy to prepare on boat. Serve it with cheese quesadillas and everyone will be in heaven.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 small jalepeno, diced and seeded I prefer to use fresno or red jalapenos
- 1/2 cup yellow bell pepper, diced
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 12oz can petite diced tomatoes with chilies
- 1 medium cooked rotisserie chicken, shredded
- 1 cup corn (frozen, fresh or canned)
- 1 12oz can black beans, drained and rinsed
- 48 oz chicken stock, low sodium
- 1 cup cilantro, chopped
- 1 sm avocado, sliced
- sour cream
- tortilla chips
- cheddar cheese, shredded
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 small jalepeno, diced and seeded I prefer to use fresno or red jalapenos
- 1/2 cup yellow bell pepper, diced
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 12oz can petite diced tomatoes with chilies
- 1 medium cooked rotisserie chicken, shredded
- 1 cup corn (frozen, fresh or canned)
- 1 12oz can black beans, drained and rinsed
- 48 oz chicken stock, low sodium
- 1 cup cilantro, chopped
- 1 sm avocado, sliced
- sour cream
- tortilla chips
- cheddar cheese, shredded
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Instructions
Heat olive oil in a large stock pot and add onion, garlic, jalapeno and bell pepper. Cook until tender, about 5 minutes. Add spices and salt & pepper. Add tomatoes, chicken, corn, black beans and chicken stock. Bring to a boil and return to a simmer and cook for about 15-20 minutes. Be sure to taste the soup along the way and adjust spices to your preferences for spiciness.
Ladle into bowls and top soup with cilantro, green onions, avocado, sour cream and tortillas.
