Avocado, Tomato, & Corn Salad With Aged Cheddar & Chipotle

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"From the CIA comes this tasty colorful salad that's packed with not only flavor but items that are light on the figure."

Original is 8 servings


  • Serving Size: 1 (410.6 g)
  • Calories 518.4
  • Total Fat - 40.8 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 128 mg
  • Sodium - 347.8 mg
  • Total Carbohydrate - 25.9 g
  • Dietary Fiber - 3.6 g
  • Sugars - 11.4 g
  • Protein - 18.5 g
  • Calcium - 300.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 52 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large pot of salted boiling water, cook the corn until tender, about 10 minutes. Drain, rinse under cold water, and let drain again. Cut the kernels from the cob, but don't go too deeply into the cob. Use the back of a knife or a spoon to scrape the corn and milk from the cobs. Set aside.

Step 2

Toss the frisee and baby greens with all but 2 tablespoons of the vinaigrette. Arrange the greens on a chilled platter or individual salad plates. Place the sliced tomatoes on the greens. Cut each avocado half into a thinly sliced fan and place on top of the tomatoes. Scatter the small tomatoes, corn, red onions, and Cheddar cheese over the salad. Drizzle the remaining vinaigrette over the salad(s), and serve at once.


Step 3

In a medium bowl, combine all of the ingredients except the olive oil. Gradually whisk in the olive oil until the dressing is lightly thickened. Taste and adjust the seasoning.

Tips & Variations

No special items needed.

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