Saturday, June 9, 2012

Seared Corn Salad & Avocado

Having great ingredients on hand make's it a lot easier to throw together a light lunch when your hungry.  I love the variety of mixed greens available at the grocer that are already triple washed so you don't have to do it.  My favorite combo is from Earthbound Farms - the Mixed Baby Herbs; it has Arugula, Spinach, Green and Red Oak Leaf, Romaine, Parsley, Dill and Cilantro.   Which makes it a great way to incorporate a variety of greens into your meal plans.  

I always keep a bag of frozen corn in the freezer and a couple of avocados on the counter in a bowl.  The key to picking great avocados is buying them when they are still firm - but the core comes out when you push it.  Leave it on the counter for 2-3 days and it's perfectly ripe!

I seared the Corn in a some Olive Oil, with some Red Onions, then I added some Whole Cumin Seeds and cooked it until the corn was seared.  Then I removed it from the heat, added some Himalayan Pink Sea Salt and Fresh Black Pepper.  Transfer to a plate to cool.

Once the corn is cooled, slice some grape tomatoes, toss with the corn and a little vinaigrette.

My vinaigrette was simple:

1 teaspoon Dijon Mustard 
3 Tablespoons Red Wine Vinegar
2 teaspoons Stevia
6 Tablespoons Extra Virgin Olive Oil
Pinch Ground Cumin
Pinch Ground Coriander
Himalayan Pink Salt 
Black Pepper, Freshly Cracked

Mix it up, dress your greens...lightly.  Then slice the avocado in half, remove the seed.  Place your dressed greens on the plate, add the avocado half, fill the avocado with the corn salad and enjoy!  How easy it that?


No comments:

Post a Comment