June 15, 2010

Avocado and Corn Salad

I feel like it has been forever since I have posted any new recipes.. Life has been so busy these past few weeks. First we took our first family vacation with Emory two weekends ago to San Diego, and had such a blast! I forgot how beautiful California can be, and how much we love the Ocean. We got back Sunday night of that same weekend, and then turned right around on Tuesday, and drove through the night to Texas to visit family and friends.  It was good to see everyone, but made for a long week of traveling.

Can I just say it feels so good to be home, and back on a normal schedule. Since having Emory (who turns one in 5 days!) I forgot how scheduled we have become.  No more staying up late and chaotic days. That is one thing we have accomplished well, that is until this past week. We decided to drive through the night (15 hours) so that emory could sleep, and we would not be wasting a whole day driving. He did ok, but we were (and still are) exhausted. We had to do the same thing on Sunday night, and as if we weren't tired enough as is, we now hit a new phase of exhaustion. In college I pulled all nighters and had no problem, but this is definitely not the case anymore. With that being said, due to all this craziness, I have not been able to post in a while, but I am back on schedule now.

I made this salad a few weeks ago, right before we left for San diego, and we loved it! It is fresh and light, and you can eat it as is, or on top of some grilled chicken or fish. It is so simple to make because everything is used raw, and just thrown together with some cilantro and lime. It is one of my new favorite salads!

Avocado and Corn Salad
This salad recipe is perfect if you are wanting to switch up your normal salad routine. It is so easy to make, and uses seasonal veggies and fruits which makes it that much better!

3 avocado's 
1 lime juiced
2 ears of corn, shucked 
1/2 cup cherry tomatoes, sliced into fourths
1.4 cup chopped cilantro
1/4 teaspoon salt or garlic salt, plus more to taste
1/4 teaspoon pepper

Cut Avocados in half, remove seeds, and scoop out the flesh with a spoon. Cut each half into 1/2 inch pieces and place in a medium sized bowl. Pour the juice of 1 lime over the avocado (this is not only for taste, but will prevent the avocado from turning brown). 
Take the corn, and use a sharp knife to cut the kernels off of the cob. Place the kernels in the bowl with the avocado. Toss the tomatoes, cilantro, salt and pepper in the bowl as well, and carefully fold all ingredients together until mixed. Add more salt or pepper to taste. 


  1. Miss-looks delicious, as always! But, what really caught my eye this time was your photographs. Well done! They look great, especially the first one with the salad on the spoon. Way to get creative with the focus. I'm impressed with all of them!

  2. Missy, you are so amazing at making food look incredible and simple.... and just beautiful art work... keep up the good work, its fantastic!!