Скачать или смотреть Blue Zones Kitchen | Heirloom Tomato and Avocado Salad

When it comes to top ingredients, Americans crave tomatoes, avocados, and corn. So we put them together in this garden-fresh salad. (Makes 4 servings).

1 ½ cups sweet corn kernels (about 2 ears sweet corn)
½ cup pumpkin seeds
1 teaspoon, plus 1 tablespoon avocado oil, divided
1 teaspoon Taco Seasoning (homemade or store-bought)
1 pound heirloom tomatoes, cut into roughly 1-inch cubes
2 avocados, pitted and cut into roughly 1-inch cubes
½ red onion, slivered
½ teaspoon salt
¼ cup Chamoy Sauce (homemade or store-bought), plus more for topping

Add the corn to a dry skillet over medium-high heat, stirring as they begin
to char and pop a bit. Let them color for a couple of minutes, then put them
in a large bowl. While the pan is still hot, add the pumpkin seeds and let them toast, stirring occasionally, about 2 minutes. Put the pumpkin seeds in a small bowl with 1 teaspoon of the oil and the taco seasoning and stir well to combine. Set aside. Add the tomatoes, avocados, onion, salt, and 1 tablespoon oil to the bowl with the corn, then toss gently to combine. Add the chamoy sauce and toss again. Serve, topping each portion with an extra drizzle of chamoy and some of the pumpkin seeds.

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