Tomatoes
are in Season!
During this month’s cook club, we featured
the Superfood of the Month – Tomatoes! We used fresh-picked cherry tomatoes in
the salad (recipe below!) which the resident’s loved! Our residents at Bay
County Medical Care Facility enjoyed the fresh ingredients and had fun helping
to make the easy and delicious recipe! Read more for the FULL RECIPE
Corn, Avocado and Tomato Salad
Ingredients:
2 cups cooked corn
1 avocado, cut into ½ inch cubes
1 pint cherry tomatoes, halved
½ cup red onion, diced
2 tbs olive oil
1 tsp lime juice
½ cup chopped cilantro
Salt & Pepper to taste
2 cups cooked corn
1 avocado, cut into ½ inch cubes
1 pint cherry tomatoes, halved
½ cup red onion, diced
2 tbs olive oil
1 tsp lime juice
½ cup chopped cilantro
Salt & Pepper to taste
Directions:
1. Prepare all ingredients by cutting and dicing.
2. Combine the corn, avocado, tomatoes and onion in a large bowl.
3. Mix together the dressing in another bowl.
4. Pour dressing over the salad and gently toss to mix.
5. Chill salad for 1-2 hours to let flavors blend. Enjoy!
1. Prepare all ingredients by cutting and dicing.
2. Combine the corn, avocado, tomatoes and onion in a large bowl.
3. Mix together the dressing in another bowl.
4. Pour dressing over the salad and gently toss to mix.
5. Chill salad for 1-2 hours to let flavors blend. Enjoy!