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Sante Fe Avocado Salad

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Submitted by: Egersdorfer

 

Vegetable salad with corn, cucumber, and avocado with a dressing made of ketchup, vinegar, and oil and is given a crunch with pine nuts.
 

Ingredients

  • 2 cups corn kernels
  • 1 small cucumber, seeded and chopped
  • 1 avocado, peeled, seeded and chopped
  • 1/2 cup sliced black olives
  • 2 Tablespoons ketchup
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon canola oil
  • 1 Tablespoon minced fresh cilantro
  • 1 Tablespoon honey
  • 1 clove minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon Mexican seasoning
  • 1 teaspoon Tabasco sauce
  • Bibb Lettuce to line platter
  • 3 medium tomatoes, sliced
  • 1/2 cup toasted pine nuts

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Method

In a medium bowl combine corn, cucumber, avocado, and olives. In a small bowl whisk together ketchup, vinegar, oil, cilantro, honey, garlic, salt, seasoning, and Tabasco sauce. Pour over corn mixture and toss to coat. Arrange lettuce on a serving platter, top with tomato slices. Spoon the corn mixture over the tomatoes. Sprinkle with toasted pine nuts. To toast pine nuts spread on a shallow baking pan and bake at 350 degrees for 5 to 7 minutes until golden brown, stirring every 2-3 minutes

 

Notes:

 

Number of Servings: 4

 

Submitted by: Egersdorfer ()

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