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Summer salad contest winner

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Kendra Nordin

(Read caption) A tomato, avocado, black-eyed pea salad that can be served as a side dish or as a main course. Top it with grilled shrimp or thinly sliced flank steak for added protein.

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Editor's note: We had a lot of great entries for our Summer Salad Recipe Contest, But Nancy Musser Larson entered this one for a tomato, avocado, and black-eye pea salad that is simple but rich in flavors with a citrus dressing. It is also substantial enough to be an entrée.

Summer isn't over yet, though, and we may still share some of the other great recipes submitted by Stir It Up! readers. Thanks to all who participated!

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Tomato-Avocado-Black Eyed Pea Salad
Serves 6 to as a side dish, or 4 large entrée portions

For the dressing:
6 tablespoons freshly squeezed lime juice
1/2 cup good quality extra virgin olive oil
3/4 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped cilantro

Mix vinaigrette ingredients in a small bowl. Set aside.

For the salad:
6 cups tender salad greens
4 tomatoes, cored and quartered
3 ripe avocados, cubed into 1/2-inch pieces
3 ripe tomatoes, seeded, and chopped into 1/2-inch pieces
1/2 cup finely chopped red onion
1/4 cup chopped chives
1 cup fresh corn kernels
1 15-ounce can black-eyed peas, drained and rinsed

On a large platter, arrange tender greens and tomato quarters. Gently toss the rest of the salad ingredients in a large bowl. Add dressing and toss gently. Arrange salad mixture in center of tender greens. Serve as is, or it's excellent topped with grilled shrimp or thinly sliced, grilled flank steak.