One of the things I look forward to in the summer is making salads for dinner. I love how you can mix and match things and never eat the same salad twice. I think my favorite though is a tomato, avocado and corn salad. I usually add diced chicken thighs to mine so it is a complete meal for me. I love all the flavors individually and even better together. And, this is a simple salad that does not take long to put together. I usually put this together early in the day so the flavors can all marry together nicely by dinnertime. Depending on how much you want to make, you can adjust the recipe that way. Let’s say I was going to have this for dinner and lunch the following day for myself and my boyfriend. I would add an avacado and chicken thigh for every 2 meals we are going to eat this.
2 avocados, 1/4 c red onion, 15-20 cherry tomatoes or 1 cup of other tomatoes diced, 2 lime zested and juiced, 1/4 c olive oil, pinch of salt and pepper
Give the avocados and red onion a medium dice and add them to a bowl. Next, cut the cherry tomatoes into halves or thirds, depending on their size and add to the bowl. Dice the chicken to small pieces and add to the bowl. Then, in a separate bowl, add the lime zest and juice, olive oil, salt and pepper. Lastly, finely chop the cilantro and add to the top of the chicken bowl and pour the dressing over the top. Mix loosely and gently until the mixture is completely coated with dressing. Cover and refrigerate. After an hour or so, taste it to check the salt level and if anything has been left out. Refrigerate again until you’re ready to eat.
Some things you could add to this recipe would be capers, black beans or other protein. You could also use any color of onions and parsley instead of cilantro.
