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The bright colors of this salad with the creamy avocado dressing bring all the feels of spring turning into summer.
2 pieces of corn on the cob
8 ounces baby spinach
1/2 pound strawberries, cleaned and thinly sliced
1/4 cup slivered almonds
1 avocado, diced
1/4 cup diced cucumber
6 cherry tomatoes, sliced
2 ripe avocados
juice of 2 limes
1/4 cup Gefen Olive Oil
1/2 teaspoon salt
1 tablespoon Gefen Honey
1/4 cup water + more as needed
Make the dressing by a blending together two avocados, lime juice, olive oil, salt, honey, and water in a blender. Add more water as needed to get to desired thickness.
Place the corn in a pot of cold water. Bring to a boil, cover, then turn off the stove but leave it in the water for 10 minutes. Slice the corn off the cob.
In a large bowl, place the spinach, strawberries, almonds, corn, avocado, cucumber, and tomatoes. Mix in dressing.
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