Avocado Corn Tomato Cilantro-Lime (Printable Version)
Avocado, corn, and tomatoes tossed with creamy cilantro-lime dressing—perfect with dinners or summer gatherings.
# Ingredients:
→ Creamy Cilantro-Lime Dressing
01 -
120 ml Greek yogurt or sour cream
02 -
60 ml mayonnaise
03 -
30 ml freshly squeezed lime juice
04 -
15 ml Dijon mustard
05 -
15 g fresh cilantro, finely chopped
06 -
15 ml olive oil
07 -
1 clove garlic, minced
→ Salad
08 -
2 ears sweet corn, husks and silks removed
09 -
280 g cherry tomatoes, halved
10 -
1 avocado, diced
11 -
3 slices bacon, cooked and chopped (optional)
12 -
50 g feta cheese, crumbled
13 -
15 g fresh cilantro, finely chopped
# Steps:
01 -
In a mason jar, combine Greek yogurt or sour cream, mayonnaise, lime juice, Dijon mustard, finely chopped cilantro, olive oil, and minced garlic. Whisk thoroughly until smooth and set aside.
02 -
Bring a pot of water to the boil. Add sweet corn and cook for 5 minutes. Remove corn, drain, and let cool. Cut kernels off the cob using a sharp knife.
03 -
In a large mixing bowl, combine corn kernels, halved cherry tomatoes, diced avocado, cooked chopped bacon if using, crumbled feta, and half the chopped cilantro. Toss gently to distribute ingredients evenly.
04 -
Distribute salad into individual bowls. Drizzle with the creamy cilantro-lime dressing and garnish with remaining chopped fresh cilantro.
# Notes:
01 -
For optimal flavour, allow the salad to rest a few minutes before serving so the ingredients meld.