Avocado Vegetable Salad

Introduction

Lettuce, cherry tomatoes, corn kernels, and diced avocado are tossed together and dressed with an olive oil and balsamic vinaigrette — a menu staple at health-food restaurants everywhere. The creamy richness of the avocado plays nicely against the crisp lettuce, and the vinaigrette keeps things light without ever feeling heavy. The whole dish requires almost no cooking, making it perfect for those summer days when you have no appetite for the stove, or when you're short on time but still want something quick that delivers on both nutrition and flavor.

Nutrition Highlights

• Avocado is rich in monounsaturated fatty acids and very filling, making it an excellent source of healthy fat in this salad
• Lettuce and cherry tomatoes add hydration and vitamin C while keeping calories very low
• Corn kernels contribute dietary fiber and natural sweetness, adding more depth to the salad
• The olive oil vinaigrette helps the body absorb fat-soluble vitamins, and since only a small amount is used, it won't add much in the way of calories

Tips

• Choose an avocado that gives slightly when pressed, and squeeze a little lemon juice over it once cut to keep it from browning
• After washing the lettuce, spin or shake it thoroughly dry so the dressing doesn't get diluted and lose its flavor
• A ratio of about 2 parts olive oil to 1 part vinegar works well for the dressing — adjust the acidity to taste