Corn, Avocado, and Tomato Salad

Sondra Bierre 2010


6-8 ears corn
1-2 avocados
heirloom tomatoes
one diced red onion
1/4 cup cilantro
1 to 2 chopped jalapeno peppers to taste (optional)


olive oil
juice of one lime
grated lime rind
1/4 cilantro
Salt and pepper


In a large pot of boiling salted water add the ears and cook only until color becomes brighter about 1 minute. ( You can also use the corn raw if you like). Cut corn off cobs into a large bowl, and add the tomato, avocado, onion, jalapeno, and cilantro. Mix together the ingredients in another bowl and pour over the salad and toss to mix. Add fresh basil to the top.

All ingredients can be varied to suit your taste.


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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon