Throw in some scallions, lime juice & zest, plenty of ground black pepper and a balsamic-dijon-honey-lime vinaigrette and you’ve got yourself a light and delicious summery dinner!
If you want an alternative to a typical salad, this veg dish is just the thing. And with corn and tomatoes are locally in season, you have all themore reason to make this asap!
Recipe: Tomato Avocado Stacks with Scallion-Lime Corn
What You Need:
For the Vegetables
- 3 large, ripe tomatoes (heirloom, beefsteak)
- 2 ripe avocados
- approx. 1/2 c very finely sliced scallions (with 2 tbsp of it separated and set aside)
- 4 ears of fresh corn, shucked
- juice of 1 lime and zest of 1/2 lime
- 1 tbsp Earth Balance
- sea salt & freshly ground pepper, to taste
- NOTE: I thought of this after the fact, so I didn’t do it yet myself, but black beans would be a great addition to the corn – so consider adding a 14 oz can of rinsed and drain black beans to the cooked corn to make it all a little heartier, if you’d like!
For the Vinaigrette (I winged this, so measurements are approximations – you can’t really go wrong though; just taste as you go!)
- 1/4 c balsamic vinegar
- 1 tsp dijon mustard
- 2-3 tsp honey
- 1 tbsp fresh lime juice
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- pinch of sea salt
- 2-3 tbsp olive oil
What You Do:
- Cut the stem out of the tomatoes and slice tomatoes into 1/8-1/4 inch slices
- Halve the avocados, remove the cores and peel off the skin; cut lengthwise into very fine slices
- Cut the kernels off of the ears of corn
- Melt the Earth Balance in a medium saucepan over medium heat
- Add the corn and scallions (minus the 2 tbsp) to the saucepan, mixing occasionally
- Once the corn is heated through and the scallions have softened a bit, add the lime juice and zest, salt and pepper to taste, and stir to combine; cook for another 3-5 minutes and then remove from heat
- Combine all vinaigrette ingredients, minus the olive oil, in a small bowl and stir with a fork or whisk; then whisk in olive oil (as I’ve said before, I like vinaigrettes to have more vinegar than oil, but they are typically made the other way around – so adjust as needed and make it to your preference!)
- For assembly: On a platter or large plate, alternate layers of tomato and a few slices of avocado to make 3-4 stacks. Scoop the corn and scallions onto the plate around the stacks, drizzle 2-3 tbsp of the vinaigrette over the stacks, and sprinkle the remaining 2 tbsp of scallions over the tops.