Southwestern Corn and Avocado Salad
Recipe: #11270
November 20, 2013
Categories: Salads, Vegetable Salad, Avocado, Corn, Lettuce, Southwest, Brunch, Fathers Day, Mothers Day Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Frozen Vegetables, more
"Serve this with #recipe11269 or your favorite lime-based vinaigrette. Leave out the bacon for a vegetarian version."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (726.6 g)
- Calories 503.3
- Total Fat - 27.6 g
- Saturated Fat - 4.8 g
- Cholesterol - 27.3 mg
- Sodium - 2283.3 mg
- Total Carbohydrate - 67.6 g
- Dietary Fiber - 18.1 g
- Sugars - 15.1 g
- Protein - 21.7 g
- Calcium - 148.3 mg
- Iron - 4.6 mg
- Vitamin C - 96.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Run hot water over corn in a colander until thawed. In a bowl, toss the corn with 2 tablespoons of whichever vinaigrette you are using and chill.
Step 2
Pit and peel the avocados, then cut into a fine dice. Juice the lemon and toss avocados with the juice to keep them from darkening.
Step 3
Arrange a few whole lettuce leaves on 4 chilled salad plates or on a large chilled platter. Tear remaining greens into bite-size pieces, combine with cabbage and mound on top of whole leaves.
Step 4
Scatter corn, onion, tomatoes, avocados, jicama and bacon over greens.
Step 5
Drizzle with vinaigrette and garnish with sprouts and cilantro
Tips
No special items needed.
1 Reviews
You'll Also Love
