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
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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
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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.
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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.
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Add the dressing to the salad, mixing carefully so you don't mush the avocado. Refrigerate for at least 30 minutes before serving.
Cod with Tomato, Basil & Garlic Sauce – A Hearty Meal
Scott and I try to eat fish at least twice a week and cod is one of Scott’s favorite types of fish. During the summer, we’ll buy fresh fish at Wild Salmon Seafood Market at Fisherman’s Terminal in Seattle since we’re just five minutes away. This is one thing I am looking forward to about moving back to downtown Seattle (you can catch up on our latest blog here). When we are not at the boat, I try to find fresh wild cod from the grocery store, but it’s never quite the same.
Pacific cod is very dense and hearty, so you don’t need large portions. With this recipe, the flavor is all in the sauce. This is a perfect recipe for an elegant dinner party or for enjoying on your boat. It’s easy to make and delicious. It pairs great with herb noodles and asparagus, or you can pick your favorite sides too. Enjoy!
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Cod with Tomato, Basil & Garlic Sauce
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This hearty dish is full of flavor and perfect for entertaining. Pair it with noodles and a side of asparagus for a great meal.
Instructions
Heat oven to 200 degrees. Rinse cod and pat dry. Season with salt and pepper. Heat 1 tbsp. of olive oil in a large skillet on medium high heat and add cod. Cook on each side about 4 minutes, until golden brown. (Cod will not be cooked thru). Transfer to a plate and keep warm in the oven.
Heat remaining olive oil in same skillet on medium heat and add garlic, cooking until it is golden, about 2 minutes. Be sure to not scorch the garlic. Add basil, lemon juice, lemon zest and dry white wine. Season with salt and pepper. Cook for about 7 minutes until reduced by half. Add cherry tomatoes, sugar and crushed red pepper flakes.
Add cod back to the pan and cook on each side for about 3 minutes until cooked thru. Serve cod with tomato basil sauce on top.
Antipasto Chicken Salad for a Hungry Crowd
This antipasto chicken salad recipe is perfect has a meal and it’s very easy to make. I make this recipe all year round, not just during the summer. You can add more meat to it for a heartier dish and serve it with warm crunchy bread for the perfect meal.
When Scott and I first bought our boat Kokomo, I didn’t think we would prepare that many meals on board. But once we fell in love with being at our marina, enjoying the views of DT Seattle, I love to eat on board. The biggest challenge I have is working in a small space with not a lot of counter space. With that said, I buy ingredients that are already cooked or prepared when I make meals on our boat.
In this recipe, I will either pre-make the chicken at home or buy cooked chicken from the deli at Safeway. You could also use a rotisserie chicken too. Enjoy!
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Antipasto Chicken Salad
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This hearty salad is perfect for a hungry dinner crowd. Buy cooked chicken from the grocery store deli, add crunchy bread and you have dinner prepared!
Ingredients
Italian Vinaigrette Dressing
Ingredients
Italian Vinaigrette Dressing
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Instructions
Whisk the vinaigrette dressing ingredients until blended together. When ready to serve, toss salad ingredients with dressing (use as little or as much to your taste). Serve immediately with a warm baguette.
Blue Cheese Garden Salad – Have it as a side or a meal
We love to grill steaks on the boat and keep dinner simple. One of our favorite salads is my Blue Cheese Garden Salad. Honestly, you could simply add grilled steak to it for a full meal.
To keep things easier, I will buy a Fresh Express lettuce or salad kit and add my own ingredients so we don’t have to do a lot of prep work. This is a great summertime salad for entertaining on your boat.
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Blue Cheese Garden Salad
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The tanginess of the blue cheese pairs great with grilled steak. Make it as a side dish or simply add grilled steak to make a full meal.
Instructions
Mix all ingredients in a large bowl and serve immediately with grilled steak and crunchy bread.
