This was a fresh, yummy salad that I just had at a church activity. It was so tasty and gourmet-ish. :)
3/4 c frozen corn
1 1/2 c frozen shelled edamame
12 halved cherry tomatoes
1 lg pitted, peeled, and cubed avocado
2 T fresh lime juice
salt and pepper
1 T canola oil
8 dark outer leaves romaine lettuce
2 T chopped fresh cilantro
1. Cook the corn and edamame. Bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and edamame and cook for 3 min. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl and add the tomatoes amd avocado.
2 Assemble the salad. In a small bowl, whisk together the lime juice, 1 t salt, and 1/8 t pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently toss to combine. Arrance the lettuce leaves on a serving platter spoon the salad onto the leaves. Garnish with cilantro and serve.
3/4 c frozen corn
1 1/2 c frozen shelled edamame
12 halved cherry tomatoes
1 lg pitted, peeled, and cubed avocado
2 T fresh lime juice
salt and pepper
1 T canola oil
8 dark outer leaves romaine lettuce
2 T chopped fresh cilantro
1. Cook the corn and edamame. Bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and edamame and cook for 3 min. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl and add the tomatoes amd avocado.
2 Assemble the salad. In a small bowl, whisk together the lime juice, 1 t salt, and 1/8 t pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently toss to combine. Arrance the lettuce leaves on a serving platter spoon the salad onto the leaves. Garnish with cilantro and serve.
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