Corn and Avocado Veggie Salad

When used as a vinaigrette dressing, our Taste the Seasons Vegetable Tray mix adds just the right touch of vegetables and flavors to fresh corn and avocados. If fresh corn is not available, you may use frozen or canned corn.


1/2 cup extra-virgin olive oil

2 tablespoons lime juice

1 package Taste the Seasons Vegetable Tray mix

1/2 teaspoon salt

3 cups whole kernel corn (about 4 ears fresh)

2 medium avocados, diced

1/4 cup purple onion, thinly sliced


In a small bowl, whisk together the olive oil, lime juice, Vegetable Tray mix, and salt. Set aside.

Cut the kernels from the corn and combine with the avocados and purple onion in a large bowl. Pour in the dressing and toss; Cover and refrigerate for several hours to allow the flavors to develop. Serve on a bed of lettuce.

Makes 8 servings