Guest Recipe: Stoplight Salad

My co-worker Melissa was telling me about a salad she made for her husband and three girls that she thought would be “nutritarian approved” so I asked her to send me the recipe. This is what she sent:

Stoplight Salad

1 ripe avocado, cubed
1 pint of cherry tomatoes, sliced in half
3 ears of corn, cut from the cob
Mix together.

Dress with:
The juice of 1 lime and a drizzle of olive oil.
Kosher salt to taste

We all gobbled down this salad.  It was so fresh tasting.  I think it would be good over spinach or other salad greens to round it out as a meal, but the kids aren’t crazy about “leaves.” Instead we had it as a side with some grilled fish and rice.  If I were to make it again for my family, I might add an extra ½ an avocado (the kids’ preference).


I tried the salad as written except without olive oil, with some black pepper, and served over baby spinach. It was fantastic! The richness of the avocado combined with the lime juice to make the perfect dressing, the corn made it hearty and filling, and the whole thing tasted like summer.  Here is a picture of the result:

Yum! Thanks Melissa!

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