Southwestern Corn and Avocado Salad
Created by Mikekey on November 20, 2013
- Servings: 4
- Prep Time: 60m
- Cook Time: 0m
- Recipe #11270
Ingredients
- 2 cups frozen corn
- 1 cup vinaigrette (recipe #11269 or other lime based vinaigrette)
- 3 avocados, ripe
- 1 whole lemon
- 1 head red leaf lettuce, leaves separated, washed and dried
- 1/2 head romaine lettuce, leaves separated, washed and dried
- 1/4 head red cabbage, finely shredded ( or green if preferred)
- 1 small sweet onion, finely diced ( such as Walla Walla or Vidalia)
- 2 tomatoes, finely diced (ripe)
- 1/2 cup jicama, peeled and finely diced
- 8 slices bacon, cooked crisp and coarsely crumbled (optional)
- Alfalfa sprout, for garnish
- Fresh cilantro, chopped, for garnish
How to Make
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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.
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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.
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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.
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Step 4: Scatter corn, onion, tomatoes, avocados, jicama and bacon over greens.
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Step 5: Drizzle with vinaigrette and garnish with sprouts and cilantro
Nutritional Facts
- 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