As promised... more corn!
With the official start of school next week, I'm going back to packing my lunch every day. While this can sometimes get a little monotonous, it's salads like this one that get my through the whole week without boring me one bit.
In fact, I've been making this salad all summer long and haven't tired of it yet. The creaminess comes from a dressing of avocado and lime, and the raw corn and green onions give it a great crunch. With a little cheese and quinoa to bulk it up, this is a pretty perfect meal all around.
This is a fantastic meal on its own, and we've also enjoyed it as a side for dinner with tequila-lime chicken - also great!
Creamy Avocado and Corn Quinoa Salad (adapted from What's Gaby Cooking)
makes 4-6 servings
1 cup cooked red quinoa
4 ears of corn, kernels removed (about 3 cups if you're using frozen)
1 jalapeno, seeded and finely diced
2 green onions, sliced
1 handful cilantro, chopped
2 limes, juiced
2 tablespoons feta, crumbled
1/2 teaspoon chili powder
1/2 cup shredded pepper jack cheese
salt and pepper
In a large bowl, mix together the quinoa, corn, jalapeno, green onions, cilantro, half of the lime juice, feta, chili powder, and pepper jack.
Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender with the remaining lime juice. Blend until smooth. If necessary, add 1-2 tablespoons of water to thin it out to the consistency of mayonnaise.
Pour the avocado dressing into the bowl and toss until well combined. Taste for seasoning and add salt and pepper as necessary. If desired, garnish with a bit more feta and cilantro. Enjoy!