This week I was sick of canned corn, so I decided to use my canned corn in a salad.
This is Farm Salad!
AuthorRetroRuth
From Avocado Bravo, 1976
Tested Recipe!
[cooked-sharing]
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
Blend mayonnaise, lemon juice, chili powder, cumin, onion or garlic salt, and nutmeg. Chill.
Ingredients
Directions
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
Blend mayonnaise, lemon juice, chili powder, cumin, onion or garlic salt, and nutmeg. Chill.
Notes
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!
I was all in until the nutmeg. Nutmeg? In taco seasoning?
A trace of nutmeg (1/8 tsp in one cup isn’t much) adds a nice savory-ness to lots of things. You won’t taste nutmeg per se but you’ll probably like it better. Try making a bechamel sauce someday with and without nutmeg and taste the difference it makes. Never tried it in anything taco-ish but not surprised it could work there.
We just tried this for supper. It was taco-mazing indeed! My only change would be to make the dressing a little ahead of time to let the spices do their thing, but otherwise it passed the husband test over here, too.
Taco-flavored egg salad sounds really good! I’ll bet it would be quite tasty stuffed in an avocado or tomato (and very mid-century that way).
Love Tom’s shirt, by the way. 🙂