Recipe: Tomato, Corn, and Avocado Salad with Crispy Tortilla Strips

TOMATO, CORN, AND AVOCADO SALAD WITH CRISPY TORTILLA STRIPS

FOR THE SALAD:
1 cup corn, cut off the cob and cooked
1 large ripe tomato, diced
1 ripe Haas avocado, peeled and diced
1 bunch green onions, sliced
FOR THE DRESSING:
juice of 1 lime
1/4 cup red wine vinegar
1 tsp sugar
1/2 cup olive oil
Salt and pepper (to taste)
FOR SERVING:
2 cups shredded lettuce
2 tortillas, cut in strips and fried in hot oil

Mix corn, tomato, avocado and green onions together.

In a separate bowl, mix lime juice, vinegar, sugar, olive oil, salt and pepper and taste for seasoning.

Pour dressing over the salad ingredients and serve on top of shredded lettuce with crispy tortilla strips on top.

Source: The New Orleans Times-Picayune, 1999