A tomato and avocado salad seems so basic, yet it can be so complex at the same time. This particular version gets its oomph from grilled corn and onions. I love the mix of raw and cooked ingredients combined with the creamy dressing to bring it all together.
I’m on day 3 of my New York detox, and my insides are starting to feel normal again finally. I was telling my friends yesterday that although I’ve had a blast traveling all over these past few weeks, I’m starting to feel like I’m too old for this much excitement! I’m exhausted! Can you imagine if I had kids? I’d be a zombie all the time.
Despite the exhaustion and the digestion issues, I’m feeling so grateful to have the opportunity to live this life I’m living. I’ve got great friends, I get to travel to exciting places, I get to spend my days creating in the kitchen, and I get to live in the most beautiful city in America. Life is majorly grand right now.
Traveling is over for a bit, and I’m looking forward spending more time in my kitchen in the coming weeks. Dishes like this tomato and avocado salad are majorly on my radar right now as they’re seasonal, fresh, and don’t require me to turn on the oven now that the temperatures are on the rise. Stay tuned for more!
- ¼ cup nonfat buttermilk
- 3 tablespoons plain greek yogurt
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh thyme
- 1 teaspoon cider vinegar
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon kosher salt
- 1 garlic clove, minced
- 2 ears yellow corn, shucked
- 1 small red onion, cut into ½-inch slices
- 2 yellow tomatoes, each cut into 4 slices
- 2 red tomatoes, each cut into 4 slices
- 1 cup cherry tomatoes, halved
- 1 sliced peeled ripe avocado
- Preheat grill to high heat.
- Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
- Coat corn and onion with cooking spray. Arrange corn, and onion on grill rack; grill 8 minutes or until done. Let stand 5 minutes. Cut corn kernels from cobs.
- Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with ¼ cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle ¼ teaspoon salt over salads. Drizzle about 1½ tablespoons dressing over each salad.
**recipe adapted from Cooking Light