Corn, Tomato and Avocado Salad

Ingredients:

For the dressing:

• 1 1/2 cups packed fresh cilantro
• 1/2 cup good-quality extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon finely grated lime zest
• TT Kosher salt and freshly ground pepper

For the salad:

• 4 ears corn, kernels removed (about 3 cups)
• 1 1/2 pounds grape tomatoes, halved (about 3 cups)
• 1 pound fresh mozzarella, diced
• 2 medium avocados, diced

Directions:

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth.

Combine the salad ingredients in a large bowl and toss with the dressing.

Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.



http://www.foodnetwork.com/recipes/aida-mollenkamp/aidas-corn-tomato-and-avocado-salad-recipe/index.html

Avocado with Ovenbaked Onions, Barley and Corn

4 servings

Ingredients:

• 1-2 avocados, it depends on how big they are
• 6-8 small onions
• 2oo ml orzo/0,85 cup barley
• 1 big cob of fresh corn
• parsley, finely chopped
• honey
• lemon
• salt
• extra-virgin olive oil

Directions:

- Cook the barley in salted water for about 30 minutes. Drain, squeeze a little lemon over and drizzle some olive oil over before leaving it to cool down.

- Peel and quarter the onions, put them in an oven-proof form. Mix olive oil, honey and a pinch of salt and then drizzle it over the onions, stir and then bake in a pre-heated oven (150°C/300°F) until soft and golden, approximately 30 minutes.

- Meanwhile you grill the cob of corns in a griddle pan and cut off the corn length wise.

- 'Peel' the avocado and then slice it and cut it into bite sized pieces.

- Mix all the ingredients and serve sprinkled with chopped parsley.




http://www.luculliandelights.com/2009/09/avocado-with-ovenbaked-honey-onions.html