Avocado Salad with Orange Cumin Vinaigrette
Food Entrees & More
This Southwestern salad satisfies! It is light and tangy with a kick from the cayenne (if you choose). We love to eat this salad with crunchy corn tortilla chips.
- 1 1/2 tsp. DaVinci Gourmet Orange Sugar Free Syrup
- 3/4 tsp. kosher salt
- 1/2 tsp. ground cumin
- cayenne pepper to taste
- 1 small head romaine, leaves separated and cleaned
- 1 ear corn shucked and removed from cob (or substitute frozen corn kernels)
- 1 avocado, diced
- 2/3 cup diced red pepper
- 1/3 cup diced red onion
- 2 tbs. chopped cilantro
- 2 tbs. canola oil
- 3 1/2 tsp. red wine vinegar
Bring a small pot of salted water to boil and set up a small bowl of ice water. Add the corn to boiling water and cook until done, about 2 minutes. Strain and shock in ice water. Strain again.
In a small bowl, combine blanched corn, avocado, pepper, onion, cilantro, oil, vinegar, syrup, salt, cumin, and cayenne. Toss gently to combine.
On each of the four plates arrange a few romaine leaves. Mound avocado and corn salad on top.
Tip: Garnish with corn tortilla chips if desired.