"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Avocado Tomato Corn Salad Recipe

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This recipe for Avocado Tomato Corn Salad, by , is from The brunick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

norma brunick




•1 cup Romaine lettuce (or Cos lettuce), shredded
•2 ears of cooked corn, (shucked and cut off the cob) -- or 14 ounce can corn kernels, drained
•2 large ripe avocados, halved, peeled, stones removed and diced
•9 ounces (250 g) grape tomatoes, halved
•1/8 of a red onion, thinly sliced

•2 tablespoons fresh lime juice
•2 tablespoon olive oil
•1-2 tablespoons chopped fresh cilantro (or parsley)
•1/2 teaspoon salt to season
•1/3 teaspoon red chili flakes
•Pinch of cumin
•1 clove garlic, minced (optional)



1.Combine all of the salad ingredients together.

2.In a small jug, mix together the dressing ingredients to combine well, and pour over the avocado salad. Season with extra salt, if desired. Serve with any protein, or enjoy with Tacos, fajitas, etc.

Nutrition Facts

Avocado Tomato Corn Salad

Amount Per Serving

Calories 209Calories from Fat 162

% Daily Value*

Total Fat 18g28%

Saturated Fat 2g10%

Sodium 207mg9%

Potassium 667mg19%

Total Carbohydrates 12g4%

Dietary Fiber 7g28%

Sugars 2g

Protein 2g4%

Vitamin A34.8%

Vitamin C26.4%



* Percent Daily Values are based on a 2000 calorie diet.

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