Avocado Salad With Orange Cumin Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1 1/2 teaspoons davinci gourmet orange sugar-free syrup |
3/4 teaspoon kosher salt |
1/2 teaspoon ground cumin |
cayenne pepper |
1 small head romaine lettuce, leaves separated and cleaned |
1 ear of corn, shucked and removed from cob (or substitute frozen corn kernels) |
1 avocado, diced |
2/3 cup diced red pepper |
1/3 cup diced red onion |
2 tablespoons chopped cilantro |
2 tablespoons canola oil |
3 1/2 teaspoons red wine vinegar |
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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