California Avocado, Corn and Onion Salad

California Avocado, Corn and Onion Salad Recipe - A Tasty USA Original

Region / culture: USA | Preparation time: 15 minutes | Servings: 4

Introduction

This California Avocado, Corn and Onion Salad is a refreshing and flavorful dish that is perfect for a summer barbecue or as a side dish for any meal. The creamy avocado, sweet corn, and tangy onion come together to create a delicious and satisfying salad that is sure to please your taste buds.

History

This recipe is a modern twist on a classic salad that has been enjoyed for generations. Avocados, corn, and onions are all staple ingredients in California cuisine, and this salad combines them in a unique and delicious way.

Ingredients

2 or 3 avocados
1 medium vidalia onion
1 can of whole kernel corn
salt and pepper
mayonnaise

How to prepare

Peel and cut the avocados into squares. Cut the onion into thin slices. Drain the corn. Mix all ingredients, add approximately half a cup of mayo, and season with salt and pepper. Optionally, you can add a few drops of lime juice to prevent the avocado from turning black. Enjoy!

Variations

Add diced tomatoes or bell peppers for extra color and flavor.
Mix in cooked quinoa or brown rice for added protein and fiber.
Top with crumbled feta or cotija cheese for a tangy kick.

Cooking Tips & Tricks

Be sure to use ripe avocados for the best flavor and texture.

- If you don't have vidalia onions, you can use any sweet onion variety.

- For a lighter version of this salad, you can use Greek yogurt instead of mayonnaise.

- Feel free to add other ingredients such as cherry tomatoes, black beans, or cilantro for extra flavor and texture.

Serving Suggestions

This salad is perfect as a side dish for grilled chicken or fish, or as a topping for tacos or burritos.

Cooking Techniques

This salad requires minimal cooking and can be prepared in just a few minutes. Simply chop, mix, and enjoy!

Ingredient Substitutions

If you don't have avocados, you can use diced cucumbers or zucchini as a substitute. You can also use frozen corn instead of canned corn.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to add the avocado and lime juice right before serving to prevent browning.

Presentation Ideas

Serve this salad in a large bowl or on a platter garnished with fresh cilantro or parsley for a beautiful presentation.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed fresh and is not recommended for reheating.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 200 calories.

Carbohydrates

Each serving of this salad contains approximately 20 grams of carbohydrates.

Fats

Each serving of this salad contains approximately 15 grams of fat.

Proteins

Each serving of this salad contains approximately 2 grams of protein.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin K, folate, and potassium.

Alergens

This salad contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Overall, this salad is a nutritious and delicious dish that is perfect for a light and refreshing meal.

Summary

This California Avocado, Corn and Onion Salad is a simple and delicious dish that is perfect for any occasion. With its creamy avocado, sweet corn, and tangy onion, this salad is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day in California, and I was visiting my dear friend Maria for a little get together. Maria was known for her delicious and fresh salads, so I was excited to see what she had prepared for us.

As soon as I walked into her kitchen, I could smell the fragrant aroma of ripe avocados and sweet corn. Maria greeted me with a warm smile and handed me a glass of iced tea. She then pointed to a bowl on the counter and said, "I hope you don't mind, but I made a special salad just for you. It's a California Avocado, Corn and Onion Salad. You're going to love it!"

I eagerly took a bite of the salad, and my taste buds were immediately delighted by the combination of creamy avocado, crunchy corn, and tangy onions. It was refreshing and flavorful, the perfect dish for a hot summer day. I couldn't help but ask Maria for the recipe.

Maria chuckled and said, "Oh, this old thing? It's nothing special, just a little something I picked up from a friend of mine who used to live in California. But I'm happy to share it with you!"

She then took out a worn recipe card from her recipe box and handed it to me. I carefully copied down the ingredients and instructions, making sure to note any special tips or tricks that Maria shared with me. I was determined to recreate this delicious salad at home for my own family to enjoy.

Over the years, I made the California Avocado, Corn and Onion Salad countless times for family gatherings, potlucks, and even just for a simple weeknight dinner. It became a staple in my recipe collection, loved by all who tried it. I always made sure to give credit to Maria for sharing this wonderful recipe with me.

As I continued to make the salad, I started to put my own spin on it, adding different ingredients and seasonings to suit my taste. Sometimes I would throw in some cherry tomatoes for a burst of color, or sprinkle some feta cheese on top for a touch of creaminess. No matter how I tweaked the recipe, it always turned out delicious.

One day, my granddaughter came over for a visit and asked me to teach her how to make the California Avocado, Corn and Onion Salad. I was thrilled to pass down this recipe to her, knowing that she would cherish it just as much as I did. We spent the afternoon in the kitchen, chopping vegetables and mixing the dressing together, bonding over our shared love for cooking.

As we sat down to enjoy the salad together, I couldn't help but feel a sense of pride and nostalgia. It was a beautiful moment, passing down a recipe that had brought me so much joy and happy memories over the years. I knew that my granddaughter would continue to make this salad for her own family one day, keeping the tradition alive for generations to come.

And so, the story of the California Avocado, Corn and Onion Salad lives on in my kitchen, a reminder of the wonderful friendships and delicious flavors that have shaped my life. It's a recipe that holds a special place in my heart, a connection to the past and a promise for the future. And every time I take a bite of that creamy avocado, crunchy corn, and tangy onions, I am transported back to that warm summer day in California, grateful for the gift of good food and good friends.