Farm Stand Salad


  • 2 c. sliced grape tomatoes
  • 2 large avocados, cut into medium sized cubes
  • 3 ears of fresh corn, grilled or cooked, cut from cob
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. oil
  • salt to taste
  • dash of cayenne pepper, opt.


  1. Put the tomatoes, 1 1/2 avocados and corn in a medium sized bowl and set aside.
  2. In a container combine 1/2 avocado, the lemon juice, vegetable oil, salt & cayenne pepper.
  3. Place lid on container and shake until well blended and then pour over the vegetables.
  4. Gently stir until all vegetables are well coated. Serve at room temperature.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.