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
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.
This Greek bruschetta recipe is very easy, elegant and perfect for serving as an appetizer. Garnish it with your favorite olives (Whole Foods has a great olive bar) and marinated artichoke hearts for an elegant dish.
I will make it ahead of time and after boating I’ll serve it with pita bread or crackers. It’s the perfect hot summer day treat and pairs great with a chilled glass of Rosé.
We recently had friends on the boat after work and ended up enjoying this as dinner.
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Greek Bruschetta
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This Greek bruschetta is very flavorful and you can make it ahead of time. Perfect for boating or an elegant cocktail party.
Instructions
Carefully combine tomatoes, onion, cucumber, feta with olive oil. Season with salt & pepper. Place bruschetta in center of serving platter and garnish on both sides with olives and artichoke hearts. Serve with warm pita bread or pita crackers.
Turkey Pinwheel Sandwiches
When you are boating, it’s hard to prepare lunches. One of my favorite recipes which is easy to make ahead of time and feeds a crowd is Turkey Pinwheel Sandwiches. Simply make them before you depart & refrigerate. When you are ready to eat, simply slice the wraps up and serve!
I made a bunch of these for our trip to the San Juan Islands with our family for the long journey.
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Turkey Pinwheel Sandwiches
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These sandwiches are easy to prepare and will feed a crowd. Swap out the deli meats and cheeses with your favorites.
Instructions
Place a tortilla wrap on a 12" piece of foil or plastic wrap. Spread the cream cheese evenly on the wrap and make sure that the left edge is covered. Layer the turkey and other ingredients on 2/3 of the tortilla leaving one edge of the tortilla free. Sprinkle with crushed red pepper flakes and salt. Tightly roll up wrap starting from the opposite side of the free edge with cream cheese and seal tightly (the cream cheese will keep the wrap closed). Wrap tightly in foil or plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice into 1 1/2" slices and serve with fresh veggies.
Black Bean Salad with Corn
This black bean salad is a great summer side dish for any grilled dinner or party. It’s easy to make ahead and tastes delicious! It reminds me of the Caribbean and we make it with our Jerk Pork Chops.
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Black Bean Salad
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This summer salad is easy to make ahead of time and is perfect for any bbq. It is a crowd pleaser!
Instructions
In a small bowl, whisk all of the lime dressing ingredients and set aside.
In a large bowl, mix all ingredients and pour in dressing. Refrigerate for at least 1 hour before serving.
Pineapple & Mango Salsa
If you love Caribbean food, you will want to make my pineapple & mango salsa. It’s spicy and a fan favorite. Use it on grilled fish and chicken or with chips.
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Pineapple & Mango Salsa
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This spicy Caribbean salsa is a favorite accompaniment for all of our island inspired main dishes.
Instructions
In a small bowl combine lime juice and canola oil.
In a large bowl, mix all ingredients with the lime juice mixture and refrigerate for at least 1 hour before serving.
Mango salsa
This fresh salsa goes great with so many items, especially spicy food. I use it on grilled salmon, shrimp on a skewer, jerk chicken and spicy pork tenderloin. Be sure to find a mango that is not too ripe, as it will become mushy. You can prepare this salsa a few hours before serving.
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Mango & Red Bell Pepper Salsa
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This fresh and zippy salsa is not only vibrant in colors, but it goes great with so many dishes such as seafood, chicken and pork.
Instructions
In a small bowl, blend the thyme, olive oil and lime juice. Combine all ingredients in a large bowl and stir in lime dressing. Refrigerate for 1 hour before serving.
