Corn Avocado Tomato Salad

Ingredients:

  • 2 oz frozen corn
  • 1 oz soy lunch meat, diced*
  • 1 oz low-fat mozzarella string cheese, cut into small rounds (or half moons)*
  • 4-5 large grape tomatoes, seeded and diced*
  • 1 oz avocado, diced
  • Dash of lemon juice
  • Dash of salt

Instructions:

  • Put the frozen corn in a microwave safe bowl, then add enough water to cover the corn completely.  Microwave for 30 seconds.  Drain the water, then put the bowl back in the microwave and cook another 30-60 seconds (or until all of the corn kernels are warm).
  • Add the remaining ingredients to the bowl.  Mix them gently with a spoonula to distribute all of the ingredients evenly.
  • Eat, and enjoy.  (Easy!)  :)

Makes 1 serving.

Nutritional information per serving (approximates): 205 calories, 8.5 g fat, 18 g carbohydrate, 3.5 g fiber, 3.5 g sugar, 18 g protein.

The ratings:
Mental Cost (ingredient availability): Low.
Financial Cost (ingredient cost): Low.
Emotional Cost (cooking skill level): Very low.
Time Cost (recipe preparation): Very low.
Life Cost (clean up time/effort): Very low.
Worth It? (rate from 1-5): 4.25

Miscellaneous suggestions, insights, and/or thoughts:

  • The soy lunchmeat I used was Yves meatless deli turkey.
  • If you don’t have string cheese, you could also use a low-fat shredded mozzarella cheese, or small skim mozzarella cheese balls (called “boconccini”) [but if you use the balls, make sure they are packed in water, not oil].
  • To seed the grape tomatoes, I cut each one in half, then firmly press/rub the two halves of the tomato together.  Do this over the kitchen sink – the seeds will come squirting out the sides of the cut tomato.  :)
  • I love how festive this meal looks!  Restaurateurs, critics, and other foodies say that people eat with their eyes first – and this meal was a lovely dish for my eyes to enjoy.
  • This dish tasted (and felt) light, yet still robust.  Healthy, yet still satisfying.  The corn and tomatoes imparted a summery freshness to the meal, while the avocado and cheese brought great flavor and mouth-feel.
  • While all of the ingredients worked really well together, I feel like this dish was lacking a little something…it was missing a single seasoning component that would have made it feel 100% “complete”.  The dish was 95% terrific – but I can sense that there is a hint of something that needs to be added to bump this up to a 100% recipe.  But, I can’t figure out what the ‘mystery seasoning’ should be.  :(
  • Still, this dish is so quick, easy, and healthy (and it makes my eyes, mouth, and mind all very happy) that I will definitely make it again.

Stef

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About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in avocado, casserole, cheese, corn, postaweek, tomatoes, vegetables, vegetarian. Bookmark the permalink.

One Response to Corn Avocado Tomato Salad

  1. Pingback: Edamame Caviar | Savory Sundays

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