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Dressing

Corn and Avocado Salad

This salad travels well. You can assemble most of this salad ahead and toss with greens and dressing just before serving.

Serves 8
Ready in 12 mins
Prep time 12 mins
340 calories per serving

Ingredients

> 2 limes
> 2 pints cherry tomatoes
> 4 cups fresh corn kernels
> 2 large ripe avocados
> 1/2 cup extra virgin olive oil
> 2 tsp minced garlic
> 1 (5 oz) bag baby arugula
> 1 (6 oz) pkg crumbled feta cheese

Steps

1
Zest and juice both the limes. Halve the cherry tomatoes and set in a large container with a tight-fitting lid, along with corn. Halve the avocados lengthwise, remove the pits, and cut into cubes. Toss avocado with 2 tbsp lime juice and add to the salad.
2
Place remaining lime juice, lime zest, olive oil, and garlic in a jar or plastic container with a tight-fitting lid. Season with salt and pepper. Shake to combine. Store salad, dressing, unopened bag of arugula, and package of crumbled feta in fridge or cooler until ready to serve.
3
Right before serving, toss the salad with the arugula and dressing. Garnish with crumbled cheese.

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