Story Headline: Fresh Corn, Tomato & Avocado Salad
Author: Ro Morse

Serves 4

1/4 cup extra virgin olive oil
1 lime, squeezed
1 teaspoon lime zest
1/4 teaspoon ground cumin
Ground black pepper
2 cups halved cherry tomatoes
2 ears of fresh corn (scrape corn off cob)
1/2 cup thinly sliced red onion
1/4 teaspoon dried red chili flakes
2 ripe avocados, cubed
4 medium size pieces of kale (torn in bite-size pieces) 
2 tablespoons chopped fresh cilantro 
4 sprigs fresh cilantro 

Whisk together oil, lime juice, lime zest, cumin, salt and pepper (to taste). In a serving bowl, combine tomatoes, corn, onion, chili flakes, avocados, kale and cilantro. Gently toss with dressing. Top individual serving bowls with a sprig of fresh cilantro.

If you're a fan of boiled shrimp, try adding a pound of 36/40 count boiled, peeled and deveined shrimp (chilled). It's a whole fabulous meal in one simple recipe. This is the summer's best and so very good for you. ENJOY! 

This recipe is shared June 10-14, 2019
on NewsTALK 94.3 FM, AM 570 WKYX, 
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO 
Ro's recipes are sponsored by Banks Market 
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: 
Click on Ro's Recipes.

Published: Sunday, June 09, 2019 9:20 PM
Updated: Monday, June 10, 2019 1:54 PM