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Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Avocado, Corn and Tomato Salad

Avocado, Corn and Tomato Salad

dontmissmyplate
Vegan, Vegetarian

When warmer weather rolls in you want an easy, refreshing salad that can be paired with almost every dish. For this salad the tomatoes provide acidity and a tang, the avocado a creamy texture, and the corn and red onion a necessary crunch.

Salad, Summer salad, Healthy, Keto
Vegetarian
Yield: 4
Author:
Avocado, Corn and Tomato Salad

Avocado, Corn and Tomato Salad

This salad is easy to put together and well balanced with creamy and crunchy textures, tang and acidity and is high in healthy fats and other nutrients.
Prep time: 15 MCook time: Total time: 15 M

Ingredients:

  • 2 large Hass avocados, chopped
  • 1 1/2 cups cherry tomatoes, halved
  • 2 large boiled or roasted corn cobs, shaved
  • 1/2 cup red onion, finely chopped 
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons lemon juice
  • 2 tablespoons black pepper
  • 1 teaspoon chili flakes
  • 2 teaspoons salt

Instructions:

  1. Slice the cherry tomatoes in half, place then in a bowl.
  2. Stand the corn cobs upright and shave the sides, place into the bowl with the tomatoes.
  3. Finely chop your onion, add to the bowl.
  4. Slice the avocados in half and scoop out each side, remove the seeds then cut into cubes.
  5. In a smaller bowl, whisk the salt, black pepper, chili flakes, olive oil, vinegar, and lemon.
  6. Add the dressing to the large bowl and mix until everything is evenly coated. Serve immediately or cover and refrigerate.
  7. Increase portions accordingly if needed.

Calories

370

Fat (grams)

28.73

Carbs (grams)

30.24

Protein (grams)

4.5
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Please credit dontmissmyplate.
Created using The Recipes Generator



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