Insomniac Chef

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Tag: texmex

Roasted Corn, Tomato and Avocado Salad with Mesquite Honey Dressing

There's no such thing as too much avocado.

There’s no such thing as too much avocado.

Since February of this year, I’ve been trying to eat a vegetarian diet Monday-Friday.  Even with all of the amazing blogs dedicated to veganism and vegetarianism , this kind of diet can become very monotonous very quickly.  Which leads me to get a bit more experimental when it comes to veggies.  One of my favorite things to eat is avocado, but despite how ubiquitous avocado toast is, there are many delicious applications for avocado.

I designed this recipe to be multipurpose.  This avocado salad can top burritos, be served on a bed or romaine lettuce with grilled chicken breast, and it can be served tossed with cold black beans as a main course.  I like to eat it by itself. Test out some ways to make it yours!

Roasted Corn, Tomato and Avocado Salad with Mesquite Honey Dressing

Serves: 4 as an entree, 6-8 as a side or condiment   Prep Time: 35 minutes   Cook Time: 0   Total Time: 35 minutes

Ingredients:

3 Tbsp extra virgin olive oil
2 Tbsp vegetable or canola oil
2 cups of fresh or frozen corn, thawed and drained if using frozen corn
1 pint cherry tomatoes, quartered
2 ripe, large avocados , diced in large pieces
1/2 small or medium red onion, diced
1/3 cup cilantro, minced
1/4 cup fresh lime juice (I like 1/3 of a cup, but that is very acidic)
1 tsp mesquite honey (clover will work fine, too)
1/2 tsp cayenne pepper (optional)
Salt and pepper

Instructions:

  1. Place quartered cherry tomatoes in a salad spinner and sprinkle with 1/2 tsp table salt.  Let this sit until you’re ready to combine the salad.  Before you add the tomatoes to your salad, spin them to remove any excess moisture.
  2. In a 12 inch non-stick skillet over medium-high heat, heat 2 Tbsp of canola oil until shimmering.  Add the corn to the pan in an even layer and stir occasionally until the corn begins to turn a splotchy brown, but are not dehydrated.  About 5-8 minutes.  Set aside to cool.
  3. Whisk the lime juice, olive oil, honey and cayenne in a small bowl.  Add salt and pepper to taste.
  4. Gently combine tomatoes, avocados, corn, cilantro and onion with dressing.  Salt and pepper to taste.
  5. Serve within 1 hour of combining.

Tell me how you use this salad.

Watermelon with Guajillo Chili Lime Salt and Cotija

Always wash your watermelon!

I always wash my melons.

Watermelon is a mainstay of our childhood summer barbecues, but it’s time to treat this fruit like it’s a grown-ass adult.  No longer will it be relegated to mere slices or to be thrown in with grapes and called a “salad”.  It’s time to give watermelon a little more respect.

In Mexico, chili lime salt is commonly used to sprinkle on fruit to enhance its sweet flavor.  I decided to try out my own blend of chili lime salt because the grocery store variety could use some improvement.  This recipe is totally customizable and super easy!  No cooking involved!

(On an entirely different note, these photos are a bit over-saturated because I was taking pictures at night.)

Watermelon with Guajillo Chili Lime Salt and Cotija

Serves: 4   Prep Time: 45 minutes   Cook Time: 0   Total Time: 45 minutes

Close-up Watermelon

This watermelon is full of sass…

Ingredients:

1      2-3 pound watermelon, cut into 1 1/2 to 2 inch chunks
1      Tbsp lime zest
2      dried guajillo chilis, stems removed and powdered in a spice grinder or mortar and pestle
3/4 tsp fleur de sel or other large grain finishing salt
1/4 tsp sugar
1/2 cup coarsely chopped or minced cilantro (your preference)
1/3 cup cotija, crumbled
Fresh lime juice to taste  (3-4 Tbsp)

Instructions:

  1. Muddle the lime zest, chili powder, sugar and salt until the salt is moistened.
  2. Arrange the watermelon on individual plates.
  3. Generously sprinkle the lime juice over the watermelon slices.
  4. Using your hands, sprinkle about 1/4 – 1/3 tsp of the chili lime salt over the top of the watermelon.
  5. Top with a 1/2 tsp to 1 tsp of the crumbled cotija.
  6. Finish with chopped cilantro.
  7. Serve immediately!

**Some warnings about where things can go wrong:

  • Do not toss the watermelon in the chili lime salt.  This will guarantee that your watermelon will be over salted.
  • Do not squeeze the lime juice after you’ve added the salt blend.  This will distribute the salt all over your watermelon.  Again, icky!
  • This must be served immediately.  The more the salt dissolves, the saltier it gets.
  • Go easy on the cotija – this is also a salty cheese.

Comment below to tell me how you customized this!

 

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