This is an adaptation of a recipe my sister-in-law Sandi shared with the family from A Pinch of Salt Lake. I have adjusted it through the years. This version is the best one so far. It is a terrific summer salad but we like it so much that I make it year round with hot house tomatoes and frozen corn. Super with any Mexican or Tex-Mex main dish. Great stand alone main dish salad as well.
Fiesta Salad2 cups diced tomatoes
1 1/2 cups diced clementine sections (about 4 clementines)
1 cup roasted* corn kernals (about 2 cobs)
1/2 cup finely diced purple onion
1 large avocado, diced
1/3 cup chopped fresh cilantro
1/2 cup fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon each lime zest and clementine zest
1/4 teaspoon sea salt, (or to taste)
Place first 6 ingredients in a glass or plastic bowl. Mix remaining ingredients in a glass dish and whisk with a fork. Pour dressing over salad and toss well. Chill for an hour or so to blend flavors. Taste for salt. Can serve over a bed of mixed greens if desired. (Great the next day too because flavors have blended even more.)
*Roast corn by pulling back husks to remove silk, then replace the husks. Soak corn for at least 20 minutes by submersing in cold water and weighing down with a heavy dish. Heat out door grill to about 400 degrees. Place corn on grill rack close to heat source, close grill cover and cook for 8 minutes. Turn corn over and cook an additional 8 minutes. Allow to cool slightly and remove husks. Serve immediately with butter, salt and pepper. ( I use left over corn for the Fiesta Salad the next day.)
You can also use toasted corn--to a hot non-stick skillet add frozen corn; cook stirring occasionally until kernels brown and begin bouncing or "popping". Cool completely then proceed with salad.