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Randomnicity
Apr 27th, 2006

When we made the Jerk Pork the other day, we marinaded and grilled some chicken to eat later. So last night I chopped up the cold grilled chicken and created a quick salad with red cabbage, red bell pepper, the chicken, and leftover mango avocado salsa. I poured a little citrus dressing over it for flavor, which brought to mind an old favorite recipe of mine that I've never posted here. It's from a cookbook called The Best 125 Meatless Main Dishes, which I've had since right out of college (increasingly long ago sadly). This corn and avocado salad is a great easy summer salad, and the recipe from which I first learned to make a good citrus dressing. You can tell I've made it often as the book opens automatically to this stained and wrinkled page. The cookbook is vegetarian obviously, but I think the salad makes a great side for barbecued meat (shhh.... don't tell the authors).

On another totally non-related note, I did not sleep well last night and I'm feeling a bit zombified. I'm looking forward to zoning out to a podcast on my way home and then NOT cooking. Ahhhh, as much as I love to cook, some days nothing beats relaxing with a glass of wine and letting somebody else figure out the whole sustenance issue. Cooking be damned!


Corn and Avocado Salad with Olives and Fresh Basil

Dressing
1/4 cup fresh-squeezed orange juice
3 tbsp lime juice
2 tbsp lemon juice
2 tbsp canola oil, corn oil, olive oil, whatever
2 cloves garlic, minced
1 tsp chili powder
1/8 tsp salt

Salad
3 cups corn kernels, frozen or cut corn off 4 - 6 cobs
2 medium firmly ripe avocados
1 tbsp lemon juice
1 4 1/4 can chopped black olives, drained
1/3 cup red onion, minced
1/2 cup fresh basil, minced


Make the dressing - it improves if allowed to sit for a day or two ahead of time.

Defrost the corn if frozen or briefly blanch if fresh (steam for 2-3 minutes then rinse with cool water).

Peel and chop the avocados and mix with the lemon juice. Combine the salad ingredients in a big bowl, adding the avocado last so as not to mush it up. Add the dressing and gently stir it all together.

Goes well as a side to grilled chicken, or as recommended by the authors, cornbread and lemonade or beer.

-The Best 125 Meatless Main Dishes, Mindy Toomay & Susann Geiskopf-Hadler
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© 2006, Kimberly Cooperrider | kymmco@excite.com