Sweet fresh corn, creamy hass avocados and juicy beefsteak tomatoes, all piled together... yum.
tomato avocado stacks with scallion lime corn 2
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 CornWhat 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.