As I type this, Rob is busily packing up the van with our bikes, as we're off to Niagara on the Lake for a bike tour of wine country. Sadly we'll be rolling right on by the vineyards and their luscious patios, as we have our boys in tow and I'm not sure if they allow wild primates into their facility.
I've packed a picnic for our outing, and this corn salad has made it's way into my basket. I didn't add the avocado this time, as it's not the boys favourite, but when Rob and I eat it at home it's a must-have addition to the plate.
The salad can be served cold or room temperature, and I'm sure it would also be nice with some chopped tomato or grilled peaches, once they're in season.
Happy 4th to our American friends...enjoy the day!
Simple Corn Salad with Crispy Avocado Croutons
- Corn (approx. 4 cups)
- Red Pepper, diced (approx. 1 whole, with seeds removed)
- Green onion, sliced (2 whole, end trimmed)
- Olive oil
- Chili powder
- Salt and pepper
Place the corn, red pepper and green onion in a large bowl and dress with a drizzle of olive oil, some lime juice, a pinch of chili powder and a sprinkle of salt and pepper. Toss together and taste, adjusting the seasonings to suite your taste buds. Serve immediately or refrigerate and serve when desired.
- 1 avocado
- 2/3 cup flour
- 1 egg
- 1 cup panko seasoned with salt, pepper and chili powder
Slice the avocado in half, and remove the pit. Using a spoon, scoop the avocado flesh from the skin and chop each half into 9-12 pieces.
Place the flour on one plate. Whisk the egg and place it on a second plate. Combine the panko and seasonings and put them on a third plate.
Heat some olive oil in a pan set over medium-high heat. Dredge the avocado in flour, then the egg mixture and the panko, completely covering the piece with the breadcrumbs.
Add the crusted avocado pieces to the pan and cook until golden brown on all sides.
Remove from the pan, and place on a paper-towel line plate.
Add to the salad just prior to serving.