avocado & cilantro & lime.

blakey was on call on saturday, so i got to make two slightly girly recipes i have been fancying on pinterest. both are fairly healthy & super summery, so after a lovely 80 degree afternoon on the patio with tanky, these were perfect!

have i told you about my new found southern love for chicken salad?  it is rather embarrassing how often i would like to eat it.  so when i saw a fabulous version with avocado instead of mayo, i was intrigued!

avocado chicken salad

originally posted at: becoming betty

2 lb chicken breasts, cooked & chopped

2 avocados, pitted, peeled, & smooshed

3 stems green onion, sliced

1/3 bunch cilantro, chopped

1 lime, zest & juice

salt & pepper, of course

{the original recipe calls for some mayo.  i think the second avocado is a much better choice.}

1. you are going to love these steps: mix everything together in a bowl.  taste your wonderful creation.  if it isn't perfect add a little more cilantro or salt.  now it is perfect!!

serving suggestion: i love my chicken salad on a good, soft, un-toasted bread.  i went with potato bread this time.  definitely need greens of some sort for a crunch.  & if you have a delicious tomato, that would be perfect.  they aren't in season yet, so none for me today.

i guess what they say is true about eating with your eyes first - i have a huge weakness for colorful salads.  especially when tomatoes & avocado & cilantro are involved.  add some corn from a cob?  perfect!  now i just need it to be the middle of summer & have my dad send me some corn from his garden.  ok, dad??

roasted corn, avocado, & tomato salad with honey lime dressing

originally posted at: for the love of cooking

4 ears fresh corn with husks

1 pint grape tomatoes, sliced in half

1 avocado, pitted, peeled, & chopped

2/3 bunch cilantro, rough chopped

{note how you use the whole bunch between these two recipes.  love that.}

dressing:

1 lime, zest & juice

1 T olive oil

1 T canola oil

1 scant T honey

1 T minced garlic

{i really really really like garlic.  you might start with less if you don't.}

dash or two or three of cayenne pepper

salt & pepper

{note: if i tell you 1 of all of these measurements, chances are good i didn't actually measure.

well, changes are great i never measure.  anything.

except when i'm baking.

then i measure everything.

except salt.}

1. roast your corn: {i follow tyler florence's suggestion HERE} place corn husks directly on the oven rack in a 350 degree oven & roast for 30ish minutes, or until corn is soft but not shriveled up.  when cool enough to the touch, peel the husks.  set the corn on its end & using a knife, cut off the kernels, being careful not to get any of the white middle at all.  err on the side of cutting less.  here is the big trick: using the back side {read: not sharp side} of your knife, press down the core again, releasing all of the awesomely sweet juice from the corn.  yep, you can thank me for that tip.

2. mix the corn & all of the other non-dressing ingredients in a bowl.  

3. in a little bowl, mix all of the dressing ingredients.  pour the dressing over the other stuff.  stir stir stir.  taste.  delicious??  yes!  if not, i suggest a little more salt & pepper.  if it is too acidic, add a bit more honey.  too sweet, add more lime.  BUT it will be even more delicious in about 30 minutes.  so maybe hold off adding until then.

oh, summer, i am so excited for you.  well, if i could enjoy you without all of the really hot & humid weather.  :)

love love,

kjp.