Saturday, April 28, 2012
Avocado Cup Salad
From the looks of my blog it might appear like I eat desserts for every meal with an occasional shrimp dish or salad tossed in here and there. It's true I have been known to eat a dessert or two as my breakfast. And when I'm not eating desserts, I'm not always eating the most healthy thing I can get my hands on. A girl likes homemade nachos after all! But. In order to eat the number of desserts I do, I try to eat somewhat healthy meals most of the time. If I didn't, I would have to buy a new wardrobe. And that would be expensive. So in the spirit of continuing to fit into my current wardrobe, I bring you a healthy recipe.
I came across this salad at Corner Bakery a few weeks ago. It's one of their trio side salads called the Southwest Avocado Wedge. I'm not sure if it's new to their menu or I just never paid attention before. Regardless, I'm glad I discovered it. Actually the thanks go to my friend Crystal who ordered this little beauty and was kind enough to extend me a bite. I immediately knew I wanted to recreate it at home.
What drew me into this salad was how refreshing, bright, creamy and crunchy it was. And did I mention, healthy? Plus I adore avocados and the avocado is the main centerpiece in this one.
The first layer of this salad is a crisp, tangy, jicama slaw dressed simply with fresh lime juice and minced cilantro.
A half of an avocado sits atop the slaw and fresh roasted sweet corn salsa...
...fills up the avocado cup and spills over the sides. The final touch is a crumble of tortilla chips for a little salty crunch and sliced green onions.
This is a nice alternative to a lettuce based side salad. I have made it a couple times, once as an accompaniment to shrimp with mango salsa for dinner and another time as lunch. For lunch it was on the light side so you may want to add some grilled chicken or shrimp on the side to round out your meal.
I see many more avocado cup salads in my future.
And don't worry. The desserts aren't going anywhere.
Avocado Cup Salad
by The Ginger Snap Girl, inspired from Corner Bakery
This side dish starts with a bed of jicama cilantro slaw. A half of an avocado is nestled on the slaw and topped with roasted corn salsa, finished with crushed tortilla chips. Easy. Simple. Refreshing.
Serves 4 side salads
1 teaspoon olive oil
1 cup fresh or frozen sweet corn (if fresh corn is not available I use C&W frozen petite white sweet corn)
1/2 red, yellow or orange pepper, diced
2 roma or plum tomatoes, cut in half, seeded and diced
1/4 cup red onion finely diced
1 teaspoon plus 1/4 teaspoon cilantro
1/2 anaheim green chile or jalapeno (if you like spicy), finely diced
1 small jicama, peeled and cut into matchstick size strips (about 2 cups)
2 small to medium sized ripe avocados, peeled, pitted and sliced in half lengthwise
2 green onions, thinly sliced at an angle
12 round tortilla chips broken into small pieces
Start by making the corn salsa. Heat a small non stick skillet on medium high heat and add the olive oil frozen corn, red, yellow or orange pepper, and the chile. Saute stirring occasionally until the corn, pepper and chile begin to take on roasted appearance, about 10 minutes. Set aside to cool.
Once mixture is cool, add tomato, red onion, 1 teaspoon of cilantro, the roasted corn, pepper and chile mixture to a medium bowl and stir together. Squeeze the juice of one lime on the salsa and season with salt and pepper if desired and stir.
Next make the jicama slaw by combining the jicama, juice of one lime and remaining 1/4 teaspoon of cilantro in a small bowl. Stir to combine.
Assemble by diving the jicama slaw amongst 4 plates. Create a well in the center of the slaw and place a half of avocado cup on top, nestled in the well. Top the avocado generously with corn salsa, allowing it flow over the sides. Finish each salad with 3 crushed tortilla chips and a sprinkle of green onions.