A Most Refreshing "Summer" Salad

With all the carbs going on during break-fast it was important to have a nice salad option. This is a super easy, super delicious, refreshing and healthy salad actually found from Shape.com. The original recipe, Tomato, Corn & Edamame Salad says it serves 8 so we bulked ours up a little more.

Ingredients:

juice from one medium lime

3 tbsp olive oil

corn kernels cut from 3 ears of corn

2 large avocados, seeded and diced

2 cups frozen edamame

1 container grape tomatoes, halved

salt and pepper, to taste

Directions:

For Dressing - In a liquid measuring cub, slowly whisk together the olive oil and lime juice until the dressing is smooth and emulsified. Season with salt and pepper to taste.

For Salad - Bring a pot of water to a rolling boil. Before you add the edamame, prepare an ice bath next to the stove to blanch the edamame and corn after you cook it (this stops the cooking process to prevent overcooked vegetables). Add edamame to the boiling water and let cook for about 3 minutes, or as directed on the package. Add corn to the edamame mixture for the last 30 seconds. Blanch in ice water and transfer to a large bowl. Toss with cherry tomatoes and dressing until combined. Add avocado cubes.

I actually made the salad the day before, covered with plastic wrap and stored in the fridge. Then prior to serving I added in the avocado, so to prevent it from browning. The original recipe also suggested serving this over greens, though I thought it was prefect the way it was! Very refreshing for a salad, colorful, and a great mix of flavors!