This week I was sick of canned corn, so I decided to use my canned corn in a salad.

This is Farm Salad!

AuthorRetroRuth
Rating

From Avocado Bravo, 1976

Tested Recipe!

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 2 diced avocados
 2 cans, 12 oz each, yellow whole kernel corn, drained
 6 hard-boiled eggs, quartered and chilled
 ¼ cup chopped scallions
 Salt and pepper to taste
 Iceberg Lettuce
Seasoned Mayonnaise
 1 cup mayonnaise
 1 tbsp lemon juice
 ½ tsp chili powder
 ½ tsp cumin
 ¼ tsp onion or garlic salt
  tsp nutmeg

1

Reserve some diced avocado for garnish and toss remainder with all ingredients except lettuce. Turn mixed salad into a lettuce-lined bowl. Garnish with reserved avocado.
Yield: 6 to 8 servings

Seasoned Mayonnaise
2

Blend mayonnaise, lemon juice, chili powder, cumin, onion or garlic salt, and nutmeg. Chill.

Ingredients

 2 diced avocados
 2 cans, 12 oz each, yellow whole kernel corn, drained
 6 hard-boiled eggs, quartered and chilled
 ¼ cup chopped scallions
 Salt and pepper to taste
 Iceberg Lettuce
Seasoned Mayonnaise
 1 cup mayonnaise
 1 tbsp lemon juice
 ½ tsp chili powder
 ½ tsp cumin
 ¼ tsp onion or garlic salt
  tsp nutmeg

Directions

1

Reserve some diced avocado for garnish and toss remainder with all ingredients except lettuce. Turn mixed salad into a lettuce-lined bowl. Garnish with reserved avocado.
Yield: 6 to 8 servings

Seasoned Mayonnaise
2

Blend mayonnaise, lemon juice, chili powder, cumin, onion or garlic salt, and nutmeg. Chill.

Farm Salad

This week’s recipe comes from the book Avocado Bravo, which was published in 1976 by avocado growers, and has some really excellent and unusual ideas in it. I’m wondering if that’s where “Farm Salad” comes from, that this was a common recipe on avocado farms? It’s neat to think that. But the recipes in the book aren’t all just avocado recipes. There are some good looking recipes for appetizers and salsas, and for things to serve in avocados, like a bean-heavy chili and chicken curry.

There is really no reason for this egg picture, other than I think these eggs are just so pretty. The speckles were really fun.  Getting the smiles where I can find them these days.

Making taco-flavored mayo, which I actually was excited about. I think I might use this for a macaroni or quinoa salad.

They are right! It IS pretty!

“What is this mish-mash?”

“Hopefully something edible.”

“What is this?”

“Avocado salad. Why? Is it bad?”

“No. It tastes like taco-flavored egg salad. And its amazing.”

The Verdict: Taco-Mazing

From The Testing Notes –

I have been adding avocado to my tuna salad for a while, so I’m not sure why I haven’t added it to egg salad before. I’ve seen recipes for it online, but I always thought it would be a little flavorless. Luckily, my new favorite condiment, taco-flavored mayonnaise, is here to help. We devoured this salad. It was also a great use for canned corn, which has been getting a little old and tired for us lately. It was fun to turn a couple of eggs, some overripe avocados and a can of corn into something that was actually good. Recommended!

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