Avocado Salad With Orange Cumin Vinaigrette

Total Time
15mins
Prep 15 mins
Cook 0 mins

This satisfying Southwestern salad is light and tangy with a nice kick from the cayenne. I love to eat this salad with crunchy corn tortilla chips.

Ingredients Nutrition

Directions

  1. Bring a small pot of salted water to boil and set up a small bowl of ice water.
  2. Add the corn to boiling water and cook until done, about 2 minutes.
  3. Strain and shock in ice water.
  4. Strain again.
  5. In a small bowl, combine blanched corn, avocado, pepper, onion, cilantro, oil, vinegar, syrup, salt, cumin, and cayenne.
  6. Toss gently to combine.
  7. On each of the four plates arrange a few romaine leaves.
  8. Mound avocado and corn salad on top.
  9. Garnish with corn tortilla chips if desired.

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