Southwest Avocado Corn Salad

A couple of weeks ago, Will and I shared this fabulous avocado and tomato salad as an appetizer at Roots Pizza. Ever since, I have been itching to recreate it! As we ate, we tried to decide on all of the key ingredients. Does anyone else ever do that?! Anyways, I knew this would be a perfect salad to highlight some of the tastes of summer in the form of fresh corn and cherry tomatoes.
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Feel free increase the protein by adding some beans, blackened salmon, or seasoned slices of chicken breast. I actually prepped this salad last night to take in my lunch for work today. The extra few hours in the fridge before serving allowed the flavors to meld in a wonderful way. I’ll definitely be keeping this salad in my lunch rotation!
Southwest Corn Salad

Southwest Avocado Corn Salad
(Serves 1)
Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon water
  • 1/2 tablespoon lime juice
  • 1/4 teaspoon taco seasoning (or make your own with a dash of coriander, cumin, red pepper, cayenne pepper, and oregano)
  • 2 tablespoons chopped cilantro
  • Dash of salt
  • Spring mix
  • 1/4 avocado, chopped
  • 4-5 cherry tomatoes
  • 1/4 cup corn
  • 1/4 cup crumbled queso fresco

Directions:

  1. Combine olive oil through salt in a small jar. Shake until well combined.
  2. Assemble salad and drizzle with dressing. Toss to coat. Serve!
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