Corn, Tomato & Avocado Salad

corn salad galley recipe

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.
corn salad galley recipe
Course Side Dish
Cuisine American, Mexican
Prep Time 15 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Lime Dressing
Course Side Dish
Cuisine American, Mexican
Prep Time 15 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Lime Dressing
corn salad galley recipe
Instructions
  1. 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.
  2. 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.
  3. Add the dressing to the salad, mixing carefully so you don't mush the avocado. Refrigerate for at least 30 minutes before serving.
    corn salad galley recipe
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Chicken Tortilla Soup

comfort soups

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.
Instructions
  1. 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.
  2. Ladle into bowls and top soup with cilantro, green onions, avocado, sour cream and tortillas.
    comfort soup
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Vegetarian Enchiladas

vegan mexican food

Vegetarian Enchiladas

Vegetarian enchiladas on a boat? Okay, so I know we can’t make enchiladas on our boat unless we get a toaster oven. Scott and I have looked into getting one, but we don’t know how much time we would spend on the boat during the winter. A toaster oven would take up a lot of counter space and during the summer, we use our Magma Gas Grill

Then there’s the question, of which one to buy? There are many choices out there and since we don’t own one personally, we wonder what would be best? For me, I would want one that can easily bake without scorching the food. At the same time, I don’t want to spend a lot of money on something we might not use a lot. So stay tuned and we’ll let you know what we decide.

In the meantime, I still wanted to share with you one of my favorite healthy recipes. This is a great dish for a Sunday evening after you have spent all weekend boating and want some healthy comfort food. In this recipe, we are using canned green enchilada sauce for ease of prep on a boat.

This recipe does call for a lot of chopped vegetables. As I have mentioned before, I love my Onion & Vegetable Chopper. Here’s a quick demo video:

Order Your Chopper Here!


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Vegetarian Enchiladas Yum
These vegetarian enchiladas are so delicious that even the meat lovers love them!
Instructions
  1. Heat olive oil in a large skillet and saute' mushrooms, onion and bell peppers. Season with crushed red pepper flakes, salt, pepper, chili powder and cumin. Cook until tender and add garlic. Add zucchini and black beans and remove from heat.
    vegetarian mexican food
  2. Pre-heat oven to 375º. Warm tortillas in microwave under a moistened paper towel for about 15 seconds. Grease a 9 x 13 casserole dish and spread about 1/8 cup of enchilada sauce in the bottom of the dish. Holding a tortilla, fill it with about 1/6 of the bean mixture and carefully roll up and place in dish. Repeat with remaining tortillas. (If you have left over bean mixture, you can spread it on top of the enchiladas). Pour enchilada sauce evenly over all of the tortillas, covering each of them. Sprinkle cheese and cover with non-stick foil. Bake for 20 minutes and then remove foil and bake for another 5 minutes.
  3. Top with chopped green onions, cilantro and tomato. Serve immediately.
    vegan mexican food
Recipe Notes

 

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