Witt's CAT Salad

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Category: Salads

This recipe has become a favorite on Tom and Twyla Witt’s sandhills  ranch near Thedford. Like many ranch wives, Twyla collects recipes, and since Tom enjoys both avocado and corn, this is one of his favorites, Twyla said.

Read the full story from our July/August 2012 issue here!

Number of Servings: 4-6
Ingredients: 2 cups cooked corn, fresh or frozen
1 avocado, cubed
1 small container grape or cherry tomatoes, (approx. 30) halved
1 /2 cup finely diced red onion
1 /4 cup celery, chopped
1 /4 cup red or green peppers, chopped, optional

2 Tbsp olive oil
1 /2 tsp grated lime zest
1 tsp fresh lime juice
1 /4 cup chopped cilantro, or vary amount to taste
1 /4 tsp salt, or to taste
1 /4 tsp pepper, or to taste
Directions: Sprinkle the lime juice over the avocado and lightly toss to keep the avocado from darkening, then combine the corn, tomatoes, onion, celery, peppers and avocado in a large bowl. Mix together the other dressing ingredients in another bowl. Then gently pour the dressing over the salad ingredients and lightly toss. Cover and refrigerate until serving.
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Nebraska Life July 2020 - July 2020
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