Spinach Corn and Avocado Salad

6 Feb

I love this salad! It is a great combination of creaminess and crunchiness, savory and sweet. To top it off, it’s healthy!

Total Time: 20 minutes
Serves 4

Ingredients:
1 pound fresh spinach, washed and patted dry
1/2 red onion, diced
2 avocados, sliced
3-4 ears of corn

Dressing (to make, combine all ingredients and mix together.):
1/2 cup olive oil
1/4 cup lemon juice
salt
pepper

Directions:
1. If you have a gas stove, turn one of you burners on high and stick your corn directly on the flame. Turn the cobs occasionally until all sides are blackened. Let your corn cobs cool a bit, then cut corn from the cob. If you do not have a gas stove, simply cut the corn from the ears.
2. I think this salad is best if you make them individually. I have found that avocados don’t mix well with spinach. So, first place spinach on your plates or in your bowls.
3. Top with slices of avocados, corn, and onion.
4. Drizzle the top with lemon dressing.

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One Response to “Spinach Corn and Avocado Salad”

Trackbacks/Pingbacks

  1. 5 recipes for $40 | Dinner on the Cheap - February 6, 2010

    […] for this week: Quinoa and Tuna Salad Spinach Omelette with Hash Browns Bacon Mac and Cheese Bake Avocado Corn and Spinach Salad Black Bean and Corn […]

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